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All issues Lait, 33 329-330 (1953) 610-615 Article references

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Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus

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Journal of Dairy Research 54 (1) 61 (1987)
DOI: 10.1017/S0022029900025206
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Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis

Maria Luisa Garcia, J. Burgos, B. Sanz and J.A. Ordoñez
Journal of Applied Microbiology 67 (6) 619 (1989)
DOI: 10.1111/j.1365-2672.1989.tb02535.x
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Emerging Technologies for Food Processing

Larysa Paniwnyk
Emerging Technologies for Food Processing 271 (2014)
DOI: 10.1016/B978-0-12-411479-1.00015-2
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Modeling the inactivation of Listeria innocua in raw whole milk treated under thermo-sonication

Daniela Bermúdez-Aguirre, Maria G. Corradini, Raymond Mawson and Gustavo V. Barbosa-Cánovas
Innovative Food Science & Emerging Technologies 10 (2) 172 (2009)
DOI: 10.1016/j.ifset.2008.11.005
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Handbook on Applications of Ultrasound

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Handbook on Applications of Ultrasound (2011)
DOI: 10.1201/b11012-9
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Emerging Technologies for Food Processing

Timothy J Mason, Enrique Riera, Antonio Vercet and Pascual Lopez-Buesa
Emerging Technologies for Food Processing 323 (2005)
DOI: 10.1016/B978-012676757-5/50015-3
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Inactivation of Escherichia coli O157:H7 by High-Intensity Ultrasonication in the Presence of Salts

Kimberly D. Stanley, David A. Golden, Robert C. Williams and Jochen Weiss
Foodborne Pathogens and Disease 1 (4) 267 (2004)
DOI: 10.1089/fpd.2004.1.267
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THE INFLUENCE OF BORON ON THE MORPHOLOGY OF SERRATIA MARCESCENS AND ON ITS PRODUCTION OF CHOLINE PHOSPHATASE

C. Arnaudi and Giuliana Novati
Canadian Journal of Microbiology 3 (2) 381 (1957)
DOI: 10.1139/m57-041
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Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment

D. Bermúdez-Aguirre, R. Mawson and G.V. Barbosa-Cánovas
Journal of Food Science 73 (7) E325 (2008)
DOI: 10.1111/j.1750-3841.2008.00875.x
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New Methods of Food Preservation

F. J. Sala, J. Burgos, S. Condón, P. Lopez and J. Raso
New Methods of Food Preservation 176 (1995)
DOI: 10.1007/978-1-4615-2105-1_9
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