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The combined effect of high pressure processing and dimethyl dicarbonate to inactivate foodborne pathogens in apple

Rodrigo R Petrus1, John J Churey2, Gerard A Humiston2

  • 1Universidade de Sao Paulo Faculdade de Zootecnia e Engenharia de Alimentos, Av. Duque de Caxias Norte, 225, Pirassununga, São Paulo, 13635-900, Brazil. rpetrus@usp.br.

Brazilian Journal of Microbiology : [Publication of the Brazilian Society for Microbiology]
|August 28, 2019
PubMed

Keywords:
Factorial designHurdle technologyMicrobial inhibitorNonthermal processing

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