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
·
Tipo de Documento
Article
Year published
2017
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 214, Páginas: 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
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service