Inactivation of E. coli O157:H7 in apple cider by ozone at various temperatures and concentrations

Journal of Food Processing and Preservation

Volumn 28, Issue 2, 2004, Pages 103-116

  Steenstrup, Lotte Dock ^a,c   Floros, John D ^b,c  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

^c PURDUE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOCIDES; CONCENTRATION (PROCESS); CUSTOMER SATISFACTION; ELECTRIC FIELD EFFECTS; ENVIRONMENTAL IMPACT; FOOD PRESERVATION; FOOD PRODUCTS; IRRADIATION; LOW TEMPERATURE EFFECTS; MICROORGANISMS; OZONE; QUALITY CONTROL; REFRIGERATION; SOLUBILITY;

APPLE CIDER; INACTIVATION; OZONE CONCENTRATION; PASTEURIZATION;

ESCHERICHIA COLI;

ESCHERICHIA COLI; MALUS X DOMESTICA;

EID: 3943106808     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2004.tb00814.x     Document Type: Article

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