Design of ultrasonic probe and evaluation of ultrasonic waves on E.coli in Sour Cherry Juice
Introduction: The common method used for juice pasteurization is the thermal method since thermal methods contribute highly to inactivating microbes. However, applying high temperatures would lead to inefficient effects on nutrition and food value. Such effects may include vitamin loss, nutritional...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN FA |
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Ferdowsi University of Mashhad
2015
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/3ef5030334914c59a7a350f283dbe831 |
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