Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields

Journal of Food Process Engineering

Volumn 20, Issue 4, 1997, Pages 317-336

  Martin O ^a   Qin, B L ^b   Chang, F J ^b   Barbosa Canovas G V ^b   Swanson, B C ^b  

^a UNIVERSITY OF LLEIDA   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ESCHERICHIA COLI; MUS;

COLIFORM BACTERIA; ELECTRIC CONDUCTIVITY OF LIQUIDS; ELECTRIC FIELD EFFECTS; HEAT TREATMENT; PROTEINS; REACTION KINETICS;

ESCHERICHIA COLI; MICROORGANISM INACTIVATION; PULSED ELECTRIC FIELDS (PEF); SKIM MILK;

DAIRY PRODUCTS;

EID: 0031223661     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1997.tb00425.x     Document Type: Article

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