Inactivation of Salmonella typhimurium DT 104 in UHT whole milk by high hydrostatic pressure

International Journal of Food Microbiology

Volumn 104, Issue 2, 2005, Pages 145-153

  Guan, Dongsheng ^a   Chen, Haiqiang ^a   Hoover, Dallas G ^a  

^a UNIVERSITY OF DELAWARE   (United States)

Author keywords

High hydrostatic pressure; Inactivation; Modeling; Salmonella typhimurium; UHT milk

Indexed keywords

ANIMAL CELL; ARTICLE; BACTERIAL KINETICS; CELL SUSPENSION; ENVIRONMENTAL TEMPERATURE; FOOD PRESERVATION; HIGH TEMPERATURE; HYDROSTATIC PRESSURE; LINEAR REGRESSION ANALYSIS; MILK; NONHUMAN; NONLINEAR REGRESSION ANALYSIS; SALMONELLA TYPHIMURIUM; SURVIVAL RATE;

ANIMALS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROSTATIC PRESSURE; KINETICS; LINEAR MODELS; MILK; MODELS, BIOLOGICAL; SALMONELLA TYPHIMURIUM; TEMPERATURE;

SALMONELLA TYPHIMURIUM; SALMONELLA TYPHIMURIUM DT104;

EID: 24744435353     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.01.014     Document Type: Article

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