Effect of ozone and vuv light in the presence of food components
The aim of the current work is the comparison of the ozone, ozone/UV, UV and UV/VU V induced destruction of a spore-former (Bacillus megaterium), a Gram positive (Micrococcus luteus) and a Gram negative (Serratia marcesens) bacterium in the presence of a model food component carbohydrate lactose, an...
Elmentve itt :
| Szerzők: | |
|---|---|
| Dokumentumtípus: | Cikk |
| Megjelent: |
2007
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Természettudomány |
| Online Access: | http://acta.bibl.u-szeged.hu/11762 |