Influence of pH on the Thermal Inactivation Kinetics of Horseradish Peroxidase in Aqueous Solution

By Lemos M.A.   Oliveira J.C.   Saraiva J.A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 5, 2000-08 ,pp. : 362-368

Academic Press

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Interactive Effects of Temperature, Initial pH, Sodium Chloride, and Sodium Pyrophosphate on the Growth Kinetics of Clostridium perfringens

By Juneja Vuay K.   Marmer Benne S.   Phillips John G.   Palumbo Samuel A.  

Journal of Food Protection, Vol. 59, Iss. 9, 1996-09 ,pp. : 963-968

International Association for Food Protection

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Effect of Temperature, pH, and NaCl on the Inactivation Kinetics of Murine Norovirus

By Seo Kyeongjin   Lee Jung Eun   Lim Mi Young   Ko Gwangpyo  

Journal of Food Protection, Vol. 75, Iss. 3, 2012-03 ,pp. : 533-540

International Association for Food Protection

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Influence of Bacterial Cell Population and pH on the Color of Nonfat Milk

By Owens S.L.   Brewer J.L.   Rankin S.A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 5, 2001-08 ,pp. : 329-333

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Influence of pH on Complexing of Model β-D-Glucans with Zearalenone

By Yiannikouris A.   François J.   Poughon L.   Dussap C.-G.   Jeminet G.   Bertin G.   Jouany J.-P.  

Journal of Food Protection, Vol. 67, Iss. 12, 2004-12 ,pp. : 2741-2746

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