Statistical Modeling of the Inactivation of Spoilage Microorganisms During Ohmic Heating of Sour Orange Juice

AuthID
 P-00Q-NP9
5
Author(s)
Hashemi, SMB
·
Mahmoudi, MR
·
Roohi, R
·
Torres, I
·
Tipo de Documento
Article
Year published
2019
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 111, Páginas: 821-828 (8)
Indexing
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Scopus®
Crossref®17
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85066264348
Wos: WOS:000474325500105
Source Identifiers
ISSN: 0023-6438
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