Article ID Journal Published Year Pages File Type
10889215 Innovative Food Science & Emerging Technologies 2005 7 Pages PDF
Abstract
The synergistic microbial inactivation that can be achieved by HP treatment in the presence of nisin has applications not only for liquid milk but many other dairy and low-acid products. Such a combination of hurdles may allow lower pressures and shorter treatment times without compromising product safety.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
The combined effect of high pressure and nisin on inactivation of microorganisms in milk
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