An Insight on the Relationship Between Food Compressibility and Microbial Inactivation During High Pressure Processing

AuthID
 P-00W-5TG
3
Author(s)
Fauzi, NA
·
Farid, MM
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, ISSN: 0022-1155
Volume: 54, Número: 3, Páginas: 802-809 (8)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28298695
SCOPUS: 2-s2.0-85012289093
Wos: WOS:000396040400025
Source Identifiers
ISSN: 0022-1155
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