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International Journal of Food Science
Volume 2015, Article ID 350719, 7 pages
http://dx.doi.org/10.1155/2015/350719
Research Article

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

1Western Dairy Center, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA
2Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, UT 84322-8700, USA

Received 19 February 2015; Accepted 1 May 2015

Academic Editor: Carl J. Schaschke

Copyright © 2015 Balasubramanian Ganesan et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Balasubramanian Ganesan, Silvana Martini, Jonathan Solorio, and Marie K. Walsh, “Determining the Effects of High Intensity Ultrasound on the Reduction of Microbes in Milk and Orange Juice Using Response Surface Methodology,” International Journal of Food Science, vol. 2015, Article ID 350719, 7 pages, 2015. https://doi.org/10.1155/2015/350719.