High pressure thermal processing for the inactivation of Clostridium perfringens spores in beef slurry

Innovative Food Science & Emerging Technologies - Tập 33 - Trang 26-31 - 2016
Evelyn1,2, Filipa V.M. Silva1
1Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
2Department of Chemical Engineering, University of Riau, Pekanbaru 28293, Indonesia

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Innovative Food Science & Emerging Technologies

Tập 33

26-31

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