Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk

Journal of the Science of Food and Agriculture

Volumn 92, Issue 6, 2012, Pages 1245-1252

  Engin, Burcu ^a   Karagul Yuceer, Yonca ^a  

^a ÇANAKKALE ONSEKIZ MART UNIVERSITY   (Turkey)

Author keywords

Flavour analysis; Micro organisms; Rheological properties; Ultrasound; Ultraviolet irradiation

Indexed keywords

VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL COUNT; ESCHERICHIA COLI; FOOD CONTROL; FOOD PRESERVATION; FUNGUS; HEAT; HUMAN; METHODOLOGY; MICROBIOLOGY; MILK; ODOR; RADIATION; RADIATION EXPOSURE; STAPHYLOCOCCUS; ULTRAVIOLET RADIATION; YEAST;

ANIMALS; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; HIGH-ENERGY SHOCK WAVES; HOT TEMPERATURE; HUMANS; MILK; ODORS; STAPHYLOCOCCUS; ULTRAVIOLET RAYS; VOLATILE ORGANIC COMPOUNDS; YEASTS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS;

EID: 84858701408     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4689     Document Type: Article

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