Aproximación al mecanismo de inactivación de Escherichia coli por ondas de ultrasonido de alta intensidad
The high-intensity ultrasound (UAI) is part of the so-called new technologies that emerged in response to consumer demands for minimally processed products, original features and safety. Different studies show that treatments with UAI substantially reduce the microbial count, which is important for...
Autores Principales: | , , , , |
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Formato: | journal article |
Lenguaje: | Español (Spanish) |
Publicado: |
Alimentos Hoy
11/2
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Materias: | |
Acceso en línea: | http://hdl.handle.net/10818/20299 |