Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure
By I. Tahiri, J. Makhlouf, P. Paquin, Ismail Fliss. 2006
134 citations recorded by the source corpus.
Subfields: Biotechnology, Food Science
View Paper: https://www.semanticscholar.org/paper/7bee36d1b82cb225ffa97eb6703ea35271dbd353
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Citations in the corpus
- Microbial inactivation by high pressure homogenization: Effect of the disruption valve geometry (2013, background): “HPH was extensively proven to be suitable for the inactivation of the microbial flora occurring in fruit juices and milk-based beverages (Tahiri et al., 2006; Brinez et al., 2007; Campos and Cristianini, 2007; Suarez-Jacobo et al., 2010), especially contributing to”