Inactivation of fruit spoilage yeasts and moulds using high pressure processing

Advances in Experimental Medicine and Biology

Volumn 571, Issue , 2005, Pages 239-246

  Hocking, Ailsa D ^a   Begum, Mariam ^a   Stewart, Cindy M ^b  

^a CSIRO   (Australia)

^b National Center for Food Safety and Technology   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CONFERENCE PAPER; FOOD PROCESSING; FOOD SPOILAGE; FRUIT; HEAT SENSITIVITY; HEAT TOLERANCE; MICROORGANISM; MOULD; NONHUMAN; PRIORITY JOURNAL; YEAST; ARTICLE; BACTERIAL COUNT; FOOD CONTROL; FOOD HANDLING; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; PRESSURE; SAFETY;

COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FRUIT; FUNGI; HEAT; HUMANS; PRESSURE; YEASTS;

EID: 33644822087     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: None     Document Type: Conference Paper

References (12)

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