Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization
- Author
- Linsey Garcia-Gonzalez (UGent) , AH Geeraerd, K Elst, L Van Ginneken, JF Van Impe and Frank Devlieghere (UGent)
- Organization
- Keywords
- APPLE JUICE, SALMONELLA, HIGH HYDROSTATIC-PRESSURE, LISTERIA-MONOCYTOGENES, MICROBIAL-POPULATIONS, SUPERCRITICAL CO2, ORANGE JUICE, ESCHERICHIA-COLI, FOODS, GRAPE JUICE
Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-985122
- 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://doi.org/10.1016/j.supflu.2009.06.020}},
volume = {{51}},
year = {{2009}},
}
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