Article : texte imprimé

Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure

Gao, Yu-Long, Auteur ; Ju, Xing-Rong, Auteur |

Dans Journal of food engineering (Vol. 82 N°1, Septembre 2007)

Our formerly published experimental results of studies on inactivation of Bacillus subtilis As 1.173 spores by high hydrostatic pressure and heat using design of experiments showed that the optimum process parameters for a six log-cycle reductio[...]

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