机译:Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies
Univ Politecn Cartagena;
CEBAS CSIC;
High hydrostatic pressure; non-thermal technologies; food safety; beverages; quality; Listeria monocytogenes; LISTERIA-MONOCYTOGENES; THERMAL PASTEURIZATION; SALMONELLA-ENTERICA; ESCHERICHIA-COLI; VARIABILITY; RESISTANCE; HEAT; BROCCOLI; DESIGN; INJURY;