The effects of temperature and composition on the thermal inactivation of Escherichia coli (ATCC 25923) in Citrus sinensis juice
ABSTRACT The study was conducted to develop a mathematical model to predict the decimal reduction times of Escherichia coli (ATCC 25922) as affected by dilution, brix, pectin content and temperature. The data was fitted into a second-order polynomial model and obtained acceptable statistical values...
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| Materialtyp: | Lärdomsprov |
| Språk: | English |
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Quezon City
University of the Philippines Diliman
2007.
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