Effect of thermosonication in a laboratory-scale continuous system on the survival of thermophilic bacteria and indigenous microbiota in milk
Fluid foods are typically heat-treated to eliminate pathogens and reduce microbial counts. Coupling thermosonication with heat may reduce the microbial load in fluid foods and enhance the product quality during storage. This study evaluated the effect of thermosonication along with heat in a laborat...
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| Huvudupphovsmän: | , |
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| Materialtyp: | Journal Contribution |
| Språk: | English |
| Publicerad: |
2023
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| Ämnen: | |
| Länkar: | http://agris.upm.edu.my:8080/dspace/handle/0/22177 |
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