| Autor: |
Fairchild, T. M., Swartzel, K. R., Foegeding, P. M. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); Sep/Oct94, Vol. 59 Issue 5, p960, 4p, 1 Diagram, 2 Charts, 3 Graphs |
| Abstrakt: |
Compares the thermal inactivation of Listeria innocua bacteria in raw skim milk determined by continuous flow method and a capillary tube method. Heating menstrua; Flow conditions; Time-temperature profiles; Inactivation kinetics; Comparison of D-value to other studies. |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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