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Inactivation of naturally occurring microorganisms in liquid whole egg using high pressure carbon dioxide processing as an alternative to heat pasteurization
L. Garcia-Gonzalez, A.H. Geeraerd, K. Elst, L. Van Ginneken, J.F. Van Impe, F. DevlieghereVolume:
51
Year:
2009
Language:
english
Pages:
9
DOI:
10.1016/j.supflu.2009.06.020
File:
PDF, 686 KB
english, 2009