The effects of high pressure processing and slightly acidic electrolysed water on the structure of Bacillus cereus spores

Food Control

Volumn 79, Issue , 2017, Pages 94-100

  Wang, Liping ^a   Xia, Qiang ^a   Li, Yunfei ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Bacillus cereus spores; High pressure processing; Slightly acidic electrolysed water; Structure

Indexed keywords

EID: 85016326463     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.03.036     Document Type: Article

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