Heat Assisted Hpp for the Inactivation of Bacteria, Moulds and Yeasts Spores in Foods: Log Reductions and Mathematical Models

AuthID
P-00Q-CSG
2
Author(s)
Evelyn
·
Document Type
Review
Year published
2019
Published
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 88, Pages: 143-156 (14)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-85063404035
Wos: WOS:000471083900014
Source Identifiers
ISSN: 0924-2244
Export Publication Metadata
Marked List
Info
At this moment we don't have any links to full text documens.