1Lutz Popper, Dietrich Knorr. Application of high-pressure homogenization for food preservation[J]. Food Technology,1990, (7): 84-90.
2Heinz V, et al. Inactivation of Bacillus subtili spores by ultrahigh-pressure in combination with other treatment[A]. IFT Annual Meeting, 1995, 268.
3Neil H. Mermelstein, High-Pressure pasteurization Juice[J].Food Technology, 1999, (4): 86-90.?A
4S C Feijoo, et al. Effects of microfluidizer technology on Bacillus licheniformis spores in ice cream mix[J]. Jour of Dairy Science, 1997, (9): 2184-2187.
5M E Guerzoni, et al. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheese[J]. J Dairy Sci, 1999, (5): 851-862.
6The Coca-Cola Co. Ultra high pressure homogenization of unpasteurized juice. USA Patent, 1993, (5): 232, 726.
7Sien Y Soon, John Harbidge, et al. Prediction of drop breakage in an ultra high velocity jet homogenizer[J]. Journal of Chemical Engineering of Japan, 2001, (5): 640-646.