Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid

Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in combination, at three temperatures (40, 50, and 60 °C) for the inactivation of pathogens inoculated on persimmon. Resul...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 4 vom: 27. Juni, Seite 383-394
Auteur principal:	Jafarpour, Dornoush (Auteur)
Autres auteurs:	Hashemi, Seyed Mohammad Bagher, Mousavifard, Maryam
Format:	Article en ligne
Langue:	English
Publié:	2023
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Thermosonicaton food model formic acid kinetic models pathogenic bacteria 0YIW783RG1