共 34 条
- [1] Rasane P, Sharma N, Fatma S, Et al., Ultra-high Temperature (UHT) processing: Technological significance and updates, Current Nutrition & Food Science, 16, 8, pp. 1183-1195, (2020)
- [2] Papademam P, Bintsis T., Food safety management systems (FSMS) in the dairy industry: A review, International Journal of Dairy Technology, 63, 4, pp. 489-503, (2010)
- [3] Tabit F T., Advantages and limitations of potential methods for the analysis of bacteria in milk: A review, Journal of Food Science and Technology, 53, 1, pp. 42-49, (2016)
- [4] Vasilyak L M., Physical methods of disinfection: A review, Plasma Physics Reports, 47, 3, pp. 318-327, (2021)
- [5] Levy C, Aubert X, Lacour B, Et al., Relevant factors affecting microbial surface decontamination by pulsed light, Int J Food Microbiol, 152, 3, pp. 168-174, (2012)
- [6] Jildeh Z B, Wanger P H, Schoning M J., Sterilization of objects, products, and packaging surfaces and their characterization in different fields of industry: The status in 2020, Physica Status Solidi (a), 218, 13, pp. 1-27, (2021)
- [7] Scaramuzza N, Cigarini M, Mutti P, Et al., Sanitization of packaging and machineries in the food industry: Effect of hydrogen peroxide on ascospores and conidia of filamentous fungi, International Journal of Food Microbiology, 316, (2020)
- [8] Chu Lisha, Huang Lili, Wang Liangfeng, Et al., Current status and prospect of vaporized hydrogen peroxide sterilization, Packaging Engineering, 37, 21, pp. 145-151, (2016)
- [9] Furtak E, Cichocka W, Kisielinska-Kot E., Use of hydrogen peroxide gas for microbiological decontamination of materials, Przemysl Chemiczny, 100, 3, pp. 240-245, (2021)
- [10] Malikd D J, Shaw C M, Rielly C D, Et al., The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour, Journal of Food Engineering, 114, 3, pp. 391-396, (2013)