共 28 条
[4]
Temperature and pressure stability of l -ascorbic acid and/or[6s] 5-methyltetrahydrofolic acid: A kinetic study[J] . I. Oey,P. Verlinde,M. Hendrickx,A. Loey.European Food Research and Technology . 2006 (1)
[5]
Recommended laboratory practices for conducting high-pressure microbial inactivation experiments[J] . V.M. Balasubramaniam,E.Y. Ting,C.M. Stewart,J.A. Robbins.Innovative Food Science and Emerging Technologies . 2004 (3)
[6]
Compression heating influence of pressure transmitting fluids on bacteria inactivation during high pressure processing
[J].
FOOD RESEARCH INTERNATIONAL,
2003, 36 (07)
:661-668
Balasubramanian, S
;
Balasubramaniam, VM
.
[7]
Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669[J] . Haiqiang Chen,Dallas G Hoover.International Journal of Food Microbiology . 2003 (1)
[8]
Effects of high-pressure processing on the quality of green beans[J] . B. Krebbers,M. Koets,F. van den Wall,A.M. Matser,R. Moezelaar,S.W. Hoogerwerf.Progress in Biotechnology . 2002
[9]
Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate[J] . International Journal of Food Microbiology . 2002 (1)
[10]
On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells[J] . Martinus A.J.S van Boekel.International Journal of Food Microbiology . 2002 (1)