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

标题
Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 173, Issue -, Pages 105-111
出版商
Elsevier BV
发表日期
2014-01-03
DOI
10.1016/j.ijfoodmicro.2013.12.022

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