Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms

Published 2014 View Full Article

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Title
Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 173, Issue -, Pages 105-111
Publisher
Elsevier BV
Online
2014-01-03
DOI
10.1016/j.ijfoodmicro.2013.12.022

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