Effect of pH on inactivation of escherichia coli K12 by sonication, manosonication, thermosonication, and manothermosonication

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

  Lee, H ^a   Zhou, B ^a   Feng, H ^a   Martin, S E ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Escherichia coli; Inactivation kinetics; Manothermosonication; Ultrasound

Indexed keywords

ARTICLE; BACTERIAL COUNT; BEVERAGE; ESCHERICHIA COLI K 12; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; PRESSURE; ULTRASOUND;

BEVERAGES; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI K12; FRUIT; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; MICROBIAL VIABILITY; PRESSURE; SONICATION;

ESCHERICHIA COLI;

EID: 65549111311     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01130.x     Document Type: Article

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