and Escherichia coli O157:H7 bacteria in apple juice following thermal death time disk (TDT) and high hydrostatic pressure treatments were investigated. ISSN: 2157-7110 Subject: Escherichia coli O157, Salmonella, adenosine triphosphate, apple juice, bacteria, cell membranes, cell viability, death, food contamination, food sanitation, heat treatment, high pressure treatment, microbial contamination, pathogen survival, pathogens, scanning electron microscopy, sterilizing Abstract: Differences in membrane damage including leakage of intracellular UV-materials and loss of viability of Salmonella spp. Bari, Sudarsan Mukhopadhaya, Vijay Juneja, Shinishi Kawamoto Source: Journal of food processing & technology 2013 v.04 no.06 pp. coli O157:H7 and Salmonella spp in Apple Juice Treated with High Hydrostatic Pressure and Thermal Death Time Disks Author: Dike O.
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