Continuous raw skim milk processing by pulsed electric field at non-lethal temperature: Effect on microbial inactivation and functional properties

Lait

Volumn 86, Issue 1, 2006, Pages 43-57

  Floury, Juliane ^a   Grosset, Noël ^a   Leconte, Nadine ^a   Pasco, Maryvonne ^a   Madec, Marie Noëlle ^a   Jeantet, Romain ^a  

^a UMR1253   (France)

Author keywords

Cheese making properties; Milk stabilization ; Pulsed electric field ; Salmonella enteritidis

Indexed keywords

SALMONELLA ENTERITIDIS;

EID: 32944476686     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2005039     Document Type: Review

References (29)

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