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...
| 第一著者: | |
|---|---|
| その他の著者: | |
| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
Quezon City
University of the Philippines Diliman
2007.
|
| 主題: |