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
·
Tipo de Documento
Review
Year published
2019
Publicado
in TRENDS IN FOOD SCIENCE & TECHNOLOGY, ISSN: 0924-2244
Volume: 88, Páginas: 143-156 (14)
Indexing
Wos®
Scopus®
Crossref®26
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85063404035
Wos: WOS:000471083900014
Source Identifiers
ISSN: 0924-2244
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