E-mail a Wiley Online Library Link

K. Bönsch, M. Wecks, J. Ondruschka and R. Staudt The Effect of a New Pressure Change Technology (PCT) on Microorganisms: An Innovate Concept for Food Safety Chemical Engineering & Technology 30

Version of Record online: 30 MAY 2007 | DOI: 10.1002/ceat.200600402

A new pressure change technology for inactivation of microorganisms in liquid food and pharmaceuticals is described. The influence of process parameters was investigated with the help of physiological changes of food-relevant microorganisms.

Complete the form below and we will send an e-mail message containing a link to the selected article on your behalf

Required = Required Field