Inactivation of Brettanomyces bruxellensis by High...

Food Control 2016 / 01 Vol. 59

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

González-Arenzana, Lucía, Sevenich, Robert, Rauh, Cornelia, López, Rosa, Knorr, Dietrich, López-Alfaro, Isabel
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Volume:
59
Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2015.04.038
Date:
January, 2016
File:
PDF, 627 KB
english, 2016
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