Quantitative assessment of the shelf life of ozonated apple juice
about
Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications.Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview.Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.
P2860
Quantitative assessment of the shelf life of ozonated apple juice
description
im Januar 2011 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована в січні 2011
@uk
name
Quantitative assessment of the shelf life of ozonated apple juice
@en
Quantitative assessment of the shelf life of ozonated apple juice
@nl
type
label
Quantitative assessment of the shelf life of ozonated apple juice
@en
Quantitative assessment of the shelf life of ozonated apple juice
@nl
prefLabel
Quantitative assessment of the shelf life of ozonated apple juice
@en
Quantitative assessment of the shelf life of ozonated apple juice
@nl
P2093
P2860
P1476
Quantitative assessment of the shelf life of ozonated apple juice
@en
P2093
B. K. Tiwari
P. J. Cullen
V. P. Valdramidis
P2860
P2888
P304
P356
10.1007/S00217-010-1416-2
P577
2011-01-06T00:00:00Z