Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

Published 2010 View Full Article

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Title
Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 98, Issue 4, Pages 421-428
Publisher
Elsevier BV
Online
2010-02-02
DOI
10.1016/j.jfoodeng.2010.01.022

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