High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
about
Processing effects for safety and quality in some non-predominant food technologies.Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review.Effect of high-pressure processing on strains of Enterobacter sakazakii.Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.Susceptibility ofListeria monocytogenesto high pressure processing: A review
P2860
High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents
description
im April 2000 veröffentlichter wissenschaftlicher Artikel
@de
scientific article published on 01 April 2000
@en
wetenschappelijk artikel
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наукова стаття, опублікована у квітні 2000
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name
High Pressure Inactivation of ...... Milk of Different Fat Contents
@en
High Pressure Inactivation of ...... Milk of Different Fat Contents
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type
label
High Pressure Inactivation of ...... Milk of Different Fat Contents
@en
High Pressure Inactivation of ...... Milk of Different Fat Contents
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prefLabel
High Pressure Inactivation of ...... Milk of Different Fat Contents
@en
High Pressure Inactivation of ...... Milk of Different Fat Contents
@nl
P1476
High pressure inactivation of ...... milk of different fat contents
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P2093
P304
P356
10.3168/JDS.S0022-0302(00)74928-9
P407
P577
2000-04-01T00:00:00Z