High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C

Published 2015 View Full Article

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Title
High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C
Authors
Keywords
High hydrostatic pressure, Thermal, Heat, Kinetics, Bacteria, Resistance, Milk safety
Journal
JOURNAL OF FOOD ENGINEERING
Volume 165, Issue -, Pages 141-148
Publisher
Elsevier BV
Online
2015-06-12
DOI
10.1016/j.jfoodeng.2015.06.017

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