Phase transitions during high pressure treatment of frozen carrot juice and influence on Escherichia coli inactivation
Zhu, S; Wang, C; Ramaswamy, H S.; Yu, Y
Lebensmittel-Wissenschaft Und-Technologie / Food Science and Technology 79: 119-125
2017
DOI: 10.1016/j.lwt.2017.01.022
Accession: 065033239
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