Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg products using pulsed electric field
Pulsed Electric Field (PEF) processing, a novel, non-thermal food preservation method, has been shown to inactivate both spoilage and pathogenic microorganisms, while minimizing changes in the physical and organoleptic qualities of the food, such as those observed under conventional thermal proce...
| Main Author: | |
|---|---|
| Format: | Others |
| Language: | en |
| Published: |
McGill University
2005
|
| Subjects: | |
| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=85664 |