Inactivation of Bacillus amyloliquefaciens spores by continuous high-pressure-assisted thermal sterilization in an oil-in-water (o/w) emulsion with 10 % soybean oil.
Saved in:
| 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 |
| ISSN: | 14382377 |
|---|---|
| DOI: | 10.1007/s00217-015-2600-1 |
