Inactivation of E. coli and B. subtilis spores in ozonized cassava starch
نویسندگان
چکیده
Received 10/7/2012 Accepted 14/2/2013 (005780) 1 Department of Food Technology – DTA , School of Food Engineering – FEA, University of Campinas – UNICAMP, Rua Monteiro Lobato, 80, CP 6121, Cidade Universitária Zeferino Vaz, CEP 13083-862, Campinas, SP, Brazil, e-mail: [email protected] 2 Technical School of Campinas – COTUCA, University of Campinas – UNICAMP, Campinas, SP, Brazil *Corresponding author Inactivation of E. coli and B. subtilis spores in ozonized cassava starch Emanuele Oliveira Cerqueira AMORIM1, Alline Artigiani Lima TRIBST1, Pedro Esteves Duarte AUGUSTO1,2, Marcelo CRISTIANINI1*
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