Effects of pH and temperature on inactivation of Salmonella typhimurium DT104 in liquid whole egg by pulsed electric fields

International Journal of Food Science and Technology

Volumn 44, Issue 2, 2009, Pages 367-372

  Jin, Tony ^a   Zhang, Howard ^a   Hermawan, Nelda ^b   Dantzer, William ^b  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

^b Firmenich Indonesia ^*  (Belgium)

Author keywords

Liquid egg; pH; Pulsed electric field; Salmonella typhimurium DT104; Temperature

Indexed keywords

SALMONELLA TYPHIMURIUM;

EID: 58149479771     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2008.01759.x     Document Type: Article

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