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High pressure processing of honey: preliminary study of total microorganism inactivation and identification of bacteria

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Academic year: 2020

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Figure

Table 1:Log of microorganism (CFU/g honey)  in unprocessed Manuka honey after HPP treatments at  different pressure, temperature and time conditions
Table 2: Log of microorganism (CFU/g) in Manuka honey after heat-treated with different temperatures for 30 minutes From both HPP and thermal treatment preliminary test, it
Figure 4 (a) shows a Commercial DNA Yeasts Markers (1kbplus) in Lane 1, meanwhile Lane 2, 3, 4 and 5 were empty with no bands

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