Microbial inactivation kinetics during high-pressure carbon dioxide treatment nonlinear model for the combined effect of temperature and pressure in apple juice

Microbial inactivation kinetics during high-pressure carbon dioxide treatment nonlinear model for the combined effect of temperature and pressure in apple juice

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Ferrentino, G., Ferrari, G., Poletto, M., Balaban, M. O.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 8 (2008), p. E389-E395
Materias:	Zumo de manzana Temperatura Presión Dióxido de carbono Tecnología alta presión Flora microbiana Tratamiento a alta presión Microbiota
Publicación relacionada:	Contenido en: Journal of food science

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