Comparing High Pressure Thermal Processing and Thermosonication with Thermal Processing for the Inactivation of Bacteria, Moulds, and Yeasts Spores in Foods

AuthID
 P-00W-5TM
3
Author(s)
Evelyn
·
Milani, E
·
Document Type
Article
Year published
2017
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 214, Pages: 90-96 (7)
Indexing
Wos®
Scopus®
Crossref®20
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85021687601
Wos: WOS:000411552700010
Source Identifiers
ISSN: 0260-8774
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