Thermal inactivation of salmonella enterica in fruit juices
ABSTRACT This study established the D-values of Salmonella enterica in different fruit juices commercially available in Philippine market. Acid adapted cells were heated for 0s, 5s, 10s, 15s at 60°C and 0s,3s, 6s, 9s at 73°C and were recovered by surface plating onto Nutrient Agar (NA). D60°C and D7...
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| Format: | Thesis |
| Language: | English |
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2007.
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