Combined effects of ultra-high hydrostatic pressure and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Combined effects of ultra-high hydrostatic pressure and mild heat on the inactivation of Bacillus subtilis

Meng, Jun, Gong, Yi, Qian, Ping, Yu, Jian-Yong, Zhang, Xiao-Juan, Lu, Rong-Rong
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.010
Date:
May, 2016
File:
PDF, 1.76 MB
english, 2016
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