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Effects of Elevated Hydrostatic Pressure against Mesophilic Background Microflora and Habituated Salmonella Serovars in Orange Juice

With recent improvements in the commercial feasibility of high pressure pasteurization units, the technology is gaining rapid acceptability across various sectors of food manufacturing, thus requiring extensive validation studies for effective adoption. Various times (1 min to 10 min) and intensity...

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Detalles Bibliográficos
Autores principales:	Allison, Abimbola, Daniels, Edward, Chowdhury, Shahid, Fouladkhah, Aliyar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2018
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5874637/ https://www.ncbi.nlm.nih.gov/pubmed/29522454 http://dx.doi.org/10.3390/microorganisms6010023

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