Effect of Low-Temperature-High-Pressure Treatment on the Reduction of <i>Escherichia coli</i> in Milk.

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作者： Yifan,Li ^[1] ; Zhuoyun,Zheng ^[2] ; Songming,Zhu ^[1] ; Hosahalli S,Ramaswamy ^[2] ; Yong,Yu ^[1]

作者单位： College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China. ^[1] Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, 866 Yuhangtang Road, Hangzhou 310058, China. ^[2] Department of Food Science, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada. ^[3]

关键词 Escherichia coli food safety low-temperature-high-pressure (LTHP)microbial inactivation milk non-thermal processing

DOI 10.3390/foods9121742

PMID 33255959

发布时间 2020-12-26

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Foods (Basel, Switzerland)

2020年9卷12期

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Effect of Low-Temperature-High-Pressure Treatment on the Reduction of <i>Escherichia coli</i> in Milk.

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Effect of Low-Temperature-High-Pressure Treatment on the Reduction of <i>Escherichia coli</i> in Milk.

Foods (Basel, Switzerland)

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