Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide

Food Control

Volumn 29, Issue 1, 2013, Pages 76-81

  Melo Silva, Juliana ^a   Rigo, Aline A ^a   Dalmolin, Irede A ^b   Debien, Isabel ^b   Cansian, Rogério L ^a   Oliveira, J Vladimir ^a   Mazutti, Marcio A ^c  

^a DEPARTMENT OF FOOD ENGINEERING   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Carbon dioxide; Escherichia coli; Inactivation; Microorganism

Indexed keywords

ESCHERICHIA COLI;

EID: 84862994936     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.05.068     Document Type: Article

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