Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields
- 30 June 2001
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 2 (2), 105-112
- https://doi.org/10.1016/s1466-8564(01)00030-3
Abstract
No abstract availableKeywords
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