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Comparison of high pressure and high temperature short time processing on quality of carambola juice during cold storage
This study validated high hydrostatic pressure processing (HPP) for achieving greater than 5-log reductions of Escherichia coli O157:H7 in carambola juice and determined shelf life of processed juice stored at 4 °C. Carambola juice processed at 600 MPa for 150 s was identified capable of achieving g...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5897290/ https://ncbi.nlm.nih.gov/pubmed/29666524 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3084-3 |
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