Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus

European Food Research and Technology

Volumn 225, Issue 5-6, 2007, Pages 693-698

  Préstamo, Guadalupe ^a   Pedrazuela, Ana ^a   Guignon, Berenger ^a   Sanz, Pedro D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Bacillus cereus; High pressure; Pressure shift freezing; Subzero temperatures

Indexed keywords

BACTERIA; BIOASSAY; CONCENTRATION (PROCESS); FREEZING; HIGH PRESSURE EFFECTS; THERMAL EFFECTS;

ASCORBIC ACIDS; BACILLUS CEREUS; PRESSURE SHIFT FREEZING;

VITAMINS;

BACILLUS (BACTERIUM); BACILLUS CEREUS; BACTERIA (MICROORGANISMS);

EID: 34547602027     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0469-8     Document Type: Article

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