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Comparison of pH effects on ohmic heating and conventional heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes in orange juice

Kim, S-Soon; Kang, D-Hyun

Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 64(2): 860-866

2015


DOI: 10.1016/j.lwt.2015.06.056
Accession: 064646033

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