Comparing thermal inactivation to a combined process of...

International Journal of Food Microbiology 2020 / 07 Vol. 325

Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree

Timmermans, Rian, Hayrapetyan, Hasmik, Vollebregt, Martijntje, Dijksterhuis, Jan
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:
325
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2020.108629
Date:
July, 2020
File:
PDF, 3.90 MB
2020
Conversion to is in progress
Conversion to is failed