Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat
- 28 February 2006
- journal article
- Published by Elsevier BV in Process Biochemistry
- Vol. 41 (2), 362-369
- https://doi.org/10.1016/j.procbio.2005.06.023
Abstract
No abstract availableKeywords
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