Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature

Food Control

Volumn 18, Issue 10, 2007, Pages 1250-1257

  Gao, Yu Long ^a   Ju, Xing Rong ^a   Qiu, Wei Fen ^a   Jiang, Han Hu ^b  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Food constituents; High pressure processing (HPP); Response surface methodology (RSM)

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 34047175843     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.08.007     Document Type: Article

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