Influence of pressurization rate and pressure pulsing on the inactivation of bacillus amyloliquefaciens spores during pressure-assisted thermal processing

Journal of Food Protection

Volumn 72, Issue 4, 2009, Pages 775-782

  Ratphitagsanti, Wannasawat ^a   Ahn, Juhee ^a   Balasubramaniam, V M ^a,b   Yousef, Ahmed E ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Kangwon National University   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; BACTERIA (MICROORGANISMS);

EID: 64749096500     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-72.4.775     Document Type: Article

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