Modelling the effect of pH and pectin concentration on the PEF inactivation of Salmonella enterica serovar Typhimurium by using the Monte Carlo simulation

Food Control

Volumn 22, Issue 3-4, 2011, Pages 420-425

  Sampedro, F ^a   Rodrigo, D ^a   Martinez A ^a  

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

Author keywords

Monte Carlo simulation; Orange juice; Pulsed electric fields; Salmonella

Indexed keywords

SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM; SALMONELLA TYPHIMURIUM;

EID: 78649813928     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.09.013     Document Type: Article

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