Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high presure homogenisation at inlet temperatures of 6 and 20 Cº

W. J. Briñez; A.X. Roig-Sagués; M.M. Hernández-Herrero; B. Guamis-López

Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high presure homogenisation at inlet temperatures of 6 and 20 Cº

W. J. Briñez, A.X. Roig-Sagués, M.M. Hernández-Herrero, B. Guamis-López

Departament de Ciència Animal i dels Aliments

Producció científica: Contribució a revista › Article › Recerca

Idioma original	Anglès
Pàgines (de-a)	1282- 1288
Revista	Food Control
Volum	18
Estat de la publicació	Publicada - 1 de gen. 2007

Com citar-ho

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title = "Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high presure homogenisation at inlet temperatures of 6 and 20 Cº",

author = "Bri{\~n}ez, \{W. J.\} and A.X. Roig-Sagu{\'e}s and M.M. Hern{\'a}ndez-Herrero and B. Guamis-L{\'o}pez",

year = "2007",

month = jan,

day = "1",

language = "English",

volume = "18",

pages = "1282-- 1288",

}

TY - JOUR

T1 - Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high presure homogenisation at inlet temperatures of 6 and 20 Cº

AU - Briñez, W. J.

AU - Roig-Sagués, A.X.

AU - Hernández-Herrero, M.M.

AU - Guamis-López, B.

PY - 2007/1/1

Y1 - 2007/1/1

M3 - Article

SN - 0168-1605

VL - 18

SP - 1282

EP - 1288

JO - Food Control

JF - Food Control

ER -