Influence of the hot-fill water-spray-cooling process after...

Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35 °C

Ana Cláudia N.F. Spinelli, Anderson S. Sant'Ana, Cristiana P. Pacheco-Sanchez, Pilar R. Massaguer
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Volume:
137
Year:
2010
Language:
english
Pages:
4
DOI:
10.1016/j.ijfoodmicro.2009.11.003
File:
PDF, 191 KB
english, 2010
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