Effects of temperature, pH, and controlled water activity...

Journal of Food Engineering 2008 Vol. 89; Iss. 3

Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

N. Staack, L. Ahrné, E. Borch, D. Knorr
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
89
Year:
2008
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2008.05.010
File:
PDF, 246 KB
english, 2008
Conversion to is in progress
Conversion to is failed