Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices
- 31 January 2006
- journal article
- Published by Elsevier BV in Food Control
- Vol. 17 (1), 52-58
- https://doi.org/10.1016/j.foodcont.2004.09.002
Abstract
No abstract availableKeywords
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