Selection of process conditions by risk assessment for apple juice pasteurization by UV-heat treatments at moderate temperatures

Journal of Food Protection

Volumn 77, Issue 2, 2014, Pages 207-215

  Gayan E ^a   Torres, J A ^b   Alvarez I ^a   Condon S ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b OREGON STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS; BACTERIAL COUNT; BEVERAGE; CHILD; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HEAT; HUMAN; MALUS; MICROBIOLOGY; PASTEURIZATION; PREVENTION AND CONTROL; PROCEDURES; RADIATION RESPONSE; RISK ASSESSMENT; STANDARDS; ULTRAVIOLET RADIATION;

BEVERAGES; CHILD; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; HUMANS; MALUS; PASTEURIZATION; RISK ASSESSMENT; ULTRAVIOLET RAYS;

EID: 84893474130     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-255     Document Type: Article

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