Thermal, ultra high pressure, and pulsed electric field attenuation of Lactobacillus: Part 2

Agro Food Industry Hi-Tech

Volumn 13, Issue 1, 2002, Pages 6-11

  Lin, Shih Yu ^a   Clark, Stephanie ^a   Powers, Joseph R ^a   Luedecke, Lloyd O ^a   Swanson, Barry G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

HIGH INTENSITY PULSED ELECTRIC FIELDS (PEF); PROTEOLYTIC ENZYMES;

ACIDITY; AMINO ACIDS; BACTERIA; CELL MEMBRANES; CELLS; CHEMICAL BONDS; COAGULATION; ELECTRIC BREAKDOWN; ELECTRIC FIELD EFFECTS; ENZYME KINETICS; FLAVORS; HYDROLYSIS; MECHANICAL PERMEABILITY; METABOLISM; PRESSURE EFFECTS; THERMAL EFFECTS;

CASEIN;

BACTERIA (MICROORGANISMS); LACTOBACILLUS;

EID: 0036343418     PISSN: 11206012     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (0)