Resultados de la búsqueda 'PADILLA, S.'
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- Artículo(4)
- Artículo académico(4)
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Pickled Egg Production: Effect of Brine Acetic Acid Concentration and Packing Conditions on Acidification Rate
Academic Article
... .JFP-13-362 U.S. federal regulations require that acidified foods must reach a pH of 4.6 or lower within 24 h of packaging or be kept refrigerated until then ...
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Efficient reduction of pathogenic and spoilage microorganisms from apple cider by combining Microfiltration with Ultraviolet treatment
Academic Article
... .JFP-14-452 Thermal pasteurization can achieve the U. S. Food and Drug Administration-required 5-log reduction of pathogenic Escherichia coli O157:H7 ...
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UV tolerance of spoilage microorganisms and acid- shocked and acid-adapted Escherichia coli in apple juice treated with a commercial UV juice- processing unit.
Academic Article
... , and acid shocked) on the UV tolerance of E. coli in apple juice treated under conditions stipulated in current U.S. Food and Drug Administration regulations. A greater ...
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Time After Apple Pressing and Insoluble Solids Influence the Efficiency of the UV Treatment of Cloudy Apple Juice. LWT
Academic Article
... ATCC 25922 (106–107 CFU ml−1) and UV treated at 214.5 ml s−1 fixed flow rate. Log reductions were calculated. Increasing SIS concentrations did not significantly affect ...
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Administración
Concept
... Concept González Torres, Silvia Elena Sicacha Aponte, Pedro Gustavo Alonzo Salazar, Frank Victelio Vásquez Rivera, Manuel Antonio Martín S. Monzón Lacaze ...