학술저널
Effects of Pressure Assisted Mild Thermal Treatment on Inactivation of Escherichia coli ATCC 10536 in Milk Suspension
- 한국축산식품학회
- Food Science of Animal Resources
- Korean Journal for Food Science of Animal Resources 제29권 제3호
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2009.08310 - 316 (7 pages)
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커버이미지 없음
In this study, the influence of pressure assisted mild thermal inactivation (PAMTI) on E. coli ATCC 10536 was examined at 200 MPa and temperature range of 20-50℃. Inactivation rate significantly increased (p
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