High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future
L. Garcia-Gonzalez, A.H. Geeraerd, S. Spilimbergo, K. Elst, L. Van Ginneken, J. Debevere, J.F. Van Impe, F. DevlieghereVolume:
117
Year:
2007
Language:
english
Pages:
28
DOI:
10.1016/j.ijfoodmicro.2007.02.018
File:
PDF, 720 KB
english, 2007