Inactivation of Escherichia coli O157:H7 in orange juice using a combination of high pressure and mild heat

Journal of Food Protection

Volumn 62, Issue 3, 1999, Pages 277-279

  Linton, M ^a   McClements, J M J ^a   Patterson, M F ^a,b  

^a Food Science Division   (Ireland)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; FOOD PROCESSING; FOOD SAFETY;

ESCHERICHIA COLI;

EID: 0033104239     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.3.277     Document Type: Article

References (17)

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