The Combined Effect of Moderate Pressure and Chitosan on Escherichia coli and Staphylococcus aureus Cells Suspended in a Buffer and on Natural Microflora of Apple Juice and Minced Pork
The effect of chitosan and pressure of 193 MPa at –20 °C on Escherichia coli and Staphylococcus aureus cells suspended in a buffer at pH=5.8 as well as on the natural microflora of minced pork and apple juice has been evaluated. Immediately after pressure treatment of the tested bacteria in the pres...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2009-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/59885 |