Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk

Innovative Food Science and Emerging Technologies

Volumn 29, Issue , 2015, Pages 215-221

  Marchesini, Giorgio ^a   Fasolato, Luca ^a   Novelli, Enrico ^a   Balzan, Stefania ^a   Contiero, Barbara ^a   Montemurro, Filomena ^a   Andrighetto, Igino ^a   Segato, Severino ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

D. hansenii; E. coli; Milk sonication; Off flavours; P. fluorescens; S. aureus

Indexed keywords

DETERIORATION; ESCHERICHIA COLI; ESTERS; REGRESSION ANALYSIS; SATURATED FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

D. HANSENII; E. COLI; OFF-FLAVOURS; P. FLUORESCENS; S. AUREUS;

DAIRIES;

DEBARYOMYCES HANSENII; ESCHERICHIA COLI; PSEUDOMONAS FLUORESCENS; STAPHYLOCOCCUS AUREUS;

EID: 84929519059     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.03.015     Document Type: Article

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