Byssochlamys nivea inactivation in pineapple juice and...

Journal of Food Engineering 2009 Vol. 95; Iss. 4

Byssochlamys nivea inactivation in pineapple juice and nectar using high pressure cycles

Elisa Helena da Rocha Ferreira, Amauri Rosenthal, Verônica Calado, Jorge Saraiva, Sónia Mendo
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Volume:
95
Year:
2009
Language:
english
Pages:
6
DOI:
10.1016/j.jfoodeng.2009.06.053
File:
PDF, 521 KB
english, 2009
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