검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Evaluation of mixing flow conditions to inactivate Escherichia coli in opaque liquids using pilot-scale Taylor-Couette UV unit Orlowska M, Koutchma T, Kostrzynska M, Tang J, Defelice C Journal of Food Engineering, 120, 100, 2014 |
| 2 |
Development of a new mathematical model for inactivation of Escherichia coli O157:H7 and Staphylococcus aureus by high hydrostatic pressure in carrot juice and peptone water Pilavtepe-Celik M, Buzrul S, Alpas H, Bozoglu F Journal of Food Engineering, 90(3), 388, 2009 |
| 3 |
Changes of microbial population and some components in carrot juice during fermentation with selected Bifidobacterium strains Kun S, Rezessy-Szabo JM, Nguyen QD, Hoschke A Process Biochemistry, 43(8), 816, 2008 |
| 4 |
The use of commercial pectinase in fruit juice industry. Part 3. Immobilized pectinase for mash treatment Demir N, Acar J, Sarioglu K, Mutlu M Journal of Food Engineering, 47(4), 275, 2001 |