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Volumn 64, Issue 4, 1998, Pages 1566-1568

High-pressure inactivation and sublethal injury of pressure-resistant Escherichia coli mutants in fruit juices

Author keywords

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EID: 0031956986     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.64.4.1566-1568.1998     Document Type: Article
Times cited : (138)

References (14)
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  • 2
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    • Besser, R. E., S. M. Lett, J. T. Weber, M. P. Doyle, T. J. Barrett, J. G. Wells, and P. M. Griffin. 1993. An outbreak of diarrhea and hemolytic uremic syndrome from Escherichia coli O157:H7 in fresh-pressed apple cider. JAMA 269:2264-2266.
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  • 3
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  • 4
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    • Escherichia coli O157:H7 acid tolerance and survival in apple cider
    • Garlant Miller, L., and C. W. Kaspar. 1994. Escherichia coli O157:H7 acid tolerance and survival in apple cider. J. Food Prot. 57:460-464.
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  • 7
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    • Effects of high pressure processes on food safety and quality
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    • (1993) Food Technol. , vol.47 , pp. 156-162
    • Knorr, D.1
  • 8
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    • (1995) Appl. Environ. Microbiol. , vol.61 , pp. 3752-3755
    • Leyer, G.J.1    Wang, L.-L.2    Johnson, E.A.3
  • 9
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    • Pressure inactivation of yeast, molds and pectinesterase in satsuma mandarin juice: Effects of juice concentration, pH, and organic acids and comparison with heat sanitation
    • Ogawa, H., K. Fukuhisa, Y. Kubo, and H. Fukumoto. 1990. Pressure inactivation of yeast, molds and pectinesterase in satsuma mandarin juice: effects of juice concentration, pH, and organic acids and comparison with heat sanitation. Agric. Biol. Chem. 54:1219-1255.
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  • 10
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    • K. Heremans (ed.). University Press Leuven, Leuven, Belgium
    • Parish, M. E. 1997. High pressure effects on quality of chilled orange juice, p. 443-446. In K. Heremans (ed.), High pressure research in the biosciences and biotechnology. University Press Leuven, Leuven, Belgium.
    • (1997) High Pressure Research in the Biosciences and Biotechnology , pp. 443-446
    • Parish, M.E.1
  • 11
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  • 12
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    • Tonello, C., S. Kesenne, C. Muterel, and F. Jolibert. 1997. Effect of high hydrostatic pressure treatments on shelf-life of different fruit products, p. 439-442. In K. Heremans (ed.), High pressure research in the biosciences and biotechnology. University Press Leuven, Leuven, Belgium.
    • (1997) High Pressure Research in the Biosciences and Biotechnology , pp. 439-442
    • Tonello, C.1    Kesenne, S.2    Muterel, C.3    Jolibert, F.4
  • 13
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    • Weagant, D. S., J. L. Bryant, and D. H. Bark. 1994. Survival of Escherichia coli O157:H7 in mayonnaise and mayonnaise-based sauces at room and refrigerated temperatures. J. Food Prot. 57:629-631.
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.