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Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil.

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Title: Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil.
Authors: Dong, Peng dongpeng12@hotmail.com, Georget, Erika1, Aganovic, Kemal1, Heinz, Volker1, Mathys, Alexander
Source: European Food Research & Technology. Jun2016, Vol. 242 Issue 6, p935-942. 8p.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 115197967
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil.
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  Data: <searchLink fieldCode="AR" term="%22Dong%2C+Peng%22">Dong, Peng</searchLink><i> dongpeng12@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22Georget%2C+Erika%22">Georget, Erika</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Aganovic%2C+Kemal%22">Aganovic, Kemal</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Heinz%2C+Volker%22">Heinz, Volker</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Mathys%2C+Alexander%22">Mathys, Alexander</searchLink>
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jun2016, Vol. 242 Issue 6, p935-942. 8p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=115197967
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        Value: 10.1007/s00217-015-2600-1
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        Text: English
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      – TitleFull: Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil.
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              Text: Jun2016
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