Ultrasound Assisted Thermal Pasteurization of Beers with Different Alcohol Levels: Inactivation of Saccharomyces Cerevisiae Ascospores

AuthID
 P-010-R18
2
Author(s)
Milani, EA
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 198, Páginas: 45-53 (9)
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Publication Identifiers
Wos: WOS:000392164800006
Source Identifiers
ISSN: 0260-8774
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