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Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization

Author
Organization
Keywords
APPLE JUICE, SALMONELLA, HIGH HYDROSTATIC-PRESSURE, LISTERIA-MONOCYTOGENES, MICROBIAL-POPULATIONS, SUPERCRITICAL CO2, ORANGE JUICE, ESCHERICHIA-COLI, FOODS, GRAPE JUICE

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MLA
Garcia-Gonzalez, Linsey, et al. “Inactivation of Naturally Occurring Microorganisms in Liquid Whole Egg Using High Pressure Carbon Dioxide Processing as an Alternative to Heat Pasteurization.” JOURNAL OF SUPERCRITICAL FLUIDS, vol. 51, no. 1, Elsevier Science, 2009, pp. 74–82, doi:10.1016/j.supflu.2009.06.020.
APA
Garcia-Gonzalez, L., Geeraerd, A., Elst, K., Van Ginneken, L., Van Impe, J., & Devlieghere, F. (2009). Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization. JOURNAL OF SUPERCRITICAL FLUIDS, 51(1), 74–82. https://doi.org/10.1016/j.supflu.2009.06.020
Chicago author-date
Garcia-Gonzalez, Linsey, AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe, and Frank Devlieghere. 2009. “Inactivation of Naturally Occurring Microorganisms in Liquid Whole Egg Using High Pressure Carbon Dioxide Processing as an Alternative to Heat Pasteurization.” JOURNAL OF SUPERCRITICAL FLUIDS 51 (1): 74–82. https://doi.org/10.1016/j.supflu.2009.06.020.
Chicago author-date (all authors)
Garcia-Gonzalez, Linsey, AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe, and Frank Devlieghere. 2009. “Inactivation of Naturally Occurring Microorganisms in Liquid Whole Egg Using High Pressure Carbon Dioxide Processing as an Alternative to Heat Pasteurization.” JOURNAL OF SUPERCRITICAL FLUIDS 51 (1): 74–82. doi:10.1016/j.supflu.2009.06.020.
Vancouver
1.
Garcia-Gonzalez L, Geeraerd A, Elst K, Van Ginneken L, Van Impe J, Devlieghere F. Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization. JOURNAL OF SUPERCRITICAL FLUIDS. 2009;51(1):74–82.
IEEE
[1]
L. Garcia-Gonzalez, A. Geeraerd, K. Elst, L. Van Ginneken, J. Van Impe, and F. Devlieghere, “Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization,” JOURNAL OF SUPERCRITICAL FLUIDS, vol. 51, no. 1, pp. 74–82, 2009.
@article{985122,
  author       = {{Garcia-Gonzalez, Linsey and Geeraerd, AH and Elst, K and Van Ginneken, L and Van Impe, JF and Devlieghere, Frank}},
  issn         = {{0896-8446}},
  journal      = {{JOURNAL OF SUPERCRITICAL FLUIDS}},
  keywords     = {{APPLE JUICE,SALMONELLA,HIGH HYDROSTATIC-PRESSURE,LISTERIA-MONOCYTOGENES,MICROBIAL-POPULATIONS,SUPERCRITICAL CO2,ORANGE JUICE,ESCHERICHIA-COLI,FOODS,GRAPE JUICE}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{74--82}},
  publisher    = {{Elsevier Science}},
  title        = {{Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization}},
  url          = {{http://dx.doi.org/10.1016/j.supflu.2009.06.020}},
  volume       = {{51}},
  year         = {{2009}},
}

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