Article ID Journal Published Year Pages File Type
6289121 Food Microbiology 2011 6 Pages PDF
Abstract
► Apple juice from a single batch was treated by a commercial HHP process or by HPH. ► HPH can control microbial spoilage as effectively as HHP. ► Frateuria aurantia dominated HHP-treated apple juice after storage at 12 °C.
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)
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