Synergistic effect of Pulsed Electric Fields and CocoanOX 12% on the inactivation kinetics of Bacillus cereus in a mixed beverage of liquid whole egg and skim milk

International Journal of Food Microbiology

Volumn 130, Issue 3, 2009, Pages 196-204

  Pina Perez M C ^a   Silva Angulo, A B ^a   Rodrigo, D ^a   Martinez Lopez A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Antimicrobial activity; Bacillus cereus; Kinetics; PEF; Synergistic effect

Indexed keywords

ANIMALS; BACILLUS CEREUS; CATTLE; ELECTROMAGNETIC FIELDS; FOOD MICROBIOLOGY; FOOD PRESERVATION; MILK; OVUM;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); THEOBROMA CACAO;

EID: 61849083632     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.01.021     Document Type: Article

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