Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields

Innovative Food Science and Emerging Technologies

Volumn 2, Issue 2, 2001, Pages 105-112

  Aronsson, Kristina ^a   Rönner, Ulf ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Escherichia coli; PH; Pulsed electric fields; Saccharomyces cerevisiae; Temperature; Water activity

Indexed keywords

ESCHERICHIA COLI; MUS; SACCHAROMYCES CEREVISIAE;

EID: 18044404422     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(01)00030-3     Document Type: Article

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