Research Progress on Sublethally Injured of Microorganisms Induced by Non-thermal Processing Technologies and Its Control Methods

In recent years, non-thermal processing technologies have been received great attentions for their potential application in food sterilization and preservation. However, various studies have showed that some non-thermal processing can cause sublethal injury of microbial cells. Sublethal injury of mi...

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Bibliographic Details
Published inShipin gongye ke-ji Vol. 44; no. 5; pp. 459 - 465
Main Authors Bohua WANG, Qisen XIANG, Yanhong BAI
Format Journal Article
LanguageChinese
Published The editorial department of Science and Technology of Food Industry 01.03.2023
Subjects
control
microorganisms
non-thermal processing technology
sublethal injury
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