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Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures
Qamar-Abbas Syed, Kai Reineke, Jordi Saldo, Martin Buffa, Buenaventura Guamis, Dietrich KnorrVolume:
25
Year:
2012
Language:
english
DOI:
10.1016/j.foodcont.2011.10.061
File:
PDF, 468 KB
english, 2012