Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and γ-glutamyl transpeptidase during high-temperature short-time pasteurization of bovine milk

Journal of Food Protection

Volumn 62, Issue 8, 1999, Pages 861-866

  Piyasena, Punidadas ^a   McKellar, Robin C ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SAFETY; GAMMA GLUTAMYLTRANSFERASE; MILK; PASTEURIZATION;

BACTERIA (MICROORGANISMS); BOVINAE; CYAMOPSIS TETRAGONOLOBA; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES;

EID: 0033179619     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-62.8.861     Document Type: Article

References (11)

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9. Piyasena, P., S. Liou, and R. C. McKellar. 1998. Predictive modelling of inactivation of Listeria spp. in bovine milk during HTST pasteurization. Int. J. Food Microbiol. 39:167-173.
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