Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide.
about
Effects of high-pressure CO2 processing on flavor, texture, and color of foods.Effects of nonthermal preservation technologies on antioxidant activity of fruits and vegetables: A review.Inactivation model and risk-analysis design for apple juice processing by high-pressure CO2.Accurate flow cytometric monitoring of Escherichia coli subpopulations on solid food treated with high pressure carbon dioxide.Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree.Quantitative assessment of the shelf life of ozonated apple juiceViability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
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P2860
Microbial inactivation and shelf life of apple juice treated with high pressure carbon dioxide.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 04 February 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Microbial inactivation and she ...... high pressure carbon dioxide.
@en
Microbial inactivation and she ...... high pressure carbon dioxide.
@nl
type
label
Microbial inactivation and she ...... high pressure carbon dioxide.
@en
Microbial inactivation and she ...... high pressure carbon dioxide.
@nl
prefLabel
Microbial inactivation and she ...... high pressure carbon dioxide.
@en
Microbial inactivation and she ...... high pressure carbon dioxide.
@nl
P2093
P2860
P356
P1476
Microbial inactivation and she ...... high pressure carbon dioxide.
@en
P2093
Giovanna Ferrari
Mariacarmela Bruno
Murat O Balaban
P2860
P2888
P356
10.1186/1754-1611-3-3
P577
2009-02-04T00:00:00Z
P5875
P6179
1004228541