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...

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Detalles Bibliográficos
Autores Principales: Maldonado, María, Aguilar Rivera, Catalina, Carvajal, Fredy, González Martínez, Gerardo, Klotz Ceberio, Bernadette
Formato: journal article
Lenguaje:Español (Spanish)
Publicado: Alimentos Hoy 11/2
Materias:
Acceso en línea:http://hdl.handle.net/10818/20299