A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)

Food Microbiology

Volumn 28, Issue 8, 2011, Pages 1426-1431

  McKay, Alan M ^a   Linton, Mark ^a   Stirling, Jennifer ^a   Mackle, Aideen ^a   Patterson, Margaret F ^a  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Apple juice; Frateuria; Fruit; High hydrostatic pressure; High pressure homogenisation

Indexed keywords

ARTICLE; BACTERIUM; BEVERAGE; CHEMISTRY; CLASSIFICATION; FOOD HANDLING; GENETICS; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; MALUS; METAGENOME; MICROBIOLOGY;

BACTERIA; BEVERAGES; FOOD HANDLING; HYDROSTATIC PRESSURE; MALUS; METAGENOME;

FRATEURIA; MALUS X DOMESTICA; STREPTOMYCES;

EID: 80052967673     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2011.06.013     Document Type: Article

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