Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology.

Int J Food Sci · 2015 · PMC4745508 · PMID 26904659

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highly significantno p-value reported

The results suggest that temperature and amplitude were highly significant for the reduction of microbes, while time was only significant with spore reduction.

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