Inactivation of Salmonella enterica Serovar Enteritidis by Ultrasonic Waves under Pressure at Different Water Activities

The inactivation of Salmonella enterica serovar Enteritidis by ultrasonic waves (20 kHz; 117-μm wavelength) under pressure (175 kPa) at nonlethal temperatures (manosonication [MS]) and lethal temperatures (manothermosonication [MTS]) in media of different water activities has been investigated. Heat...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Álvarez, I., Mañas, P., Sala, F. J., Condón, S.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2003
Assuntos:	Food Microbiology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC152385/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12514058/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.69.1.668-672.2003
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!