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Results: 1-11 |
Results: 11
ULTRASTRUCTURAL-CHANGES IN STAPHYLOCOCCUS-AUREUS TREATED WITH PULSED ELECTRIC-FIELDS
Authors: POTHAKAMURY UR BARBOSACANOVAS GV SWANSON BG SPENCE KD
Citation: Ur. Pothakamury et al., ULTRASTRUCTURAL-CHANGES IN STAPHYLOCOCCUS-AUREUS TREATED WITH PULSED ELECTRIC-FIELDS, Food science and technology international, 3(2), 1997, pp. 113-121
NONTHERMAL PASTEURIZATION OF LIQUID FOODS USING HIGH-INTENSITY PULSEDELECTRIC-FIELDS
Authors: QIN BL POTHAKAMURY UR BARBOSACANOVAS GV SWANSON BG
Citation: Bl. Qin et al., NONTHERMAL PASTEURIZATION OF LIQUID FOODS USING HIGH-INTENSITY PULSEDELECTRIC-FIELDS, Critical reviews in food science and nutrition, 36(6), 1996, pp. 603-627
INACTIVATION OF ESCHERICHIA-COLI BY COMBINING PH, IONIC-STRENGTH AND PULSED ELECTRIC-FIELDS HURDLES
Authors: VEGAMERCADO H POTHAKAMURY UR CHANG FJ BARBOSACANOVAS GV SWANSON BG
Citation: H. Vegamercado et al., INACTIVATION OF ESCHERICHIA-COLI BY COMBINING PH, IONIC-STRENGTH AND PULSED ELECTRIC-FIELDS HURDLES, Food research international, 29(2), 1996, pp. 117-121
EFFECT OF GROWTH STAGE AND PROCESSING TEMPERATURE ON THE INACTIVATIONOF ESCHERICHIA-COLI BY PULSED ELECTRIC-FIELDS
Authors: POTHAKAMURY UR VEGA H ZHANG QH BARBOSACANOVAS GV SWANSON BG
Citation: Ur. Pothakamury et al., EFFECT OF GROWTH STAGE AND PROCESSING TEMPERATURE ON THE INACTIVATIONOF ESCHERICHIA-COLI BY PULSED ELECTRIC-FIELDS, Journal of food protection, 59(11), 1996, pp. 1167-1171
HIGH-VOLTAGE PULSED ELECTRIC-FIELD INACTIVATION OF BACILLUS-SUBTILIS AND LACTOBACILLUS-DELBRUECKII
Authors: POTHAKAMURY UR MONSALVEGONZALEZ A BARBOSACANOVAS GV SWANSON BG
Citation: Ur. Pothakamury et al., HIGH-VOLTAGE PULSED ELECTRIC-FIELD INACTIVATION OF BACILLUS-SUBTILIS AND LACTOBACILLUS-DELBRUECKII, Revista espanola de ciencia y tecnologia de alimentos, 35(1), 1995, pp. 101-107
INACTIVATION OF ESCHERICHIA-COLI AND STAPHYLOCOCCUS-AUREUS IN MODEL FOODS BY PULSED ELECTRIC-FIELD TECHNOLOGY
Authors: POTHAKAMURY UR MONSALVEGONZALEZ A BARBOSACANOVAS GV SWANSON BG
Citation: Ur. Pothakamury et al., INACTIVATION OF ESCHERICHIA-COLI AND STAPHYLOCOCCUS-AUREUS IN MODEL FOODS BY PULSED ELECTRIC-FIELD TECHNOLOGY, Food research international, 28(2), 1995, pp. 167-171
FUNDAMENTAL-ASPECTS OF CONTROLLED-RELEASE IN FOODS
Authors: POTHAKAMURY UR BARBOSACANOVAS GV
Citation: Ur. Pothakamury et Gv. Barbosacanovas, FUNDAMENTAL-ASPECTS OF CONTROLLED-RELEASE IN FOODS, Trends in food science & technology, 6(12), 1995, pp. 397-406
THE PRESSURE BUILDS FOR BETTER FOOD-PROCESSING
Authors: POTHAKAMURY UR BARBOSACANOVAS GV SWANSON BG MEYER RS
Citation: Ur. Pothakamury et al., THE PRESSURE BUILDS FOR BETTER FOOD-PROCESSING, Chemical engineering progress, 91(3), 1995, pp. 45-53
FOOD PASTEURIZATION USING HIGH-INTENSITY PULSED ELECTRIC-FIELDS
Authors: QIN BL POTHAKAMURY UR VEGA H MARTIN O BARBOSACANOVAS GV SWANSON BG
Citation: Bl. Qin et al., FOOD PASTEURIZATION USING HIGH-INTENSITY PULSED ELECTRIC-FIELDS, Food technology, 49(12), 1995, pp. 55-60
INACTIVATION OF MICROORGANISMS IN FOODS B Y OSCILLATING MAGNETIC-FIELDS
Authors: POTHAKAMURY UR BARLETTA BJ CANOVAS GVB SWANSON BG
Citation: Ur. Pothakamury et al., INACTIVATION OF MICROORGANISMS IN FOODS B Y OSCILLATING MAGNETIC-FIELDS, Revista espanola de ciencia y tecnologia de alimentos, 33(5), 1993, pp. 479-489
MAGNETIC-FIELD INACTIVATION OF MICROORGANISMS AND GENERATION OF BIOLOGICAL CHANGES
Authors: POTHAKAMURY UR BARBOSACANOVAS GV SWANSON BG
Citation: Ur. Pothakamury et al., MAGNETIC-FIELD INACTIVATION OF MICROORGANISMS AND GENERATION OF BIOLOGICAL CHANGES, Food technology, 47(12), 1993, pp. 85-93
Risultati: 1-11 |