Inactivation of Escherichia coli K12 in phosphate buffer saline and orange juice by high hydrostatic pressure processing combined with freezing
Sami Bulut, Kimon Andreas G. Karatzas
Topics & Concepts
Orange juiceHydrostatic pressureEscherichia coliChemistryOrange (colour)Food scienceCongelationPhosphate buffered salinePascalizationSalineChromatographyHigh pressureBiochemistryBiologyEndocrinologyEngineeringGenePhysicsThermodynamicsEngineering physicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyUltrasound and Cavitation Phenomena