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Bibliotecas | Instituto Politécnico de Castelo Branco
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Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing See original record

Type
ANA
Title
Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing
Contributor
Ratphitagsanti, Wannasawat
Relation
Journal of food protection
Date
2009
Description
Contém referências bibliográficas
Language
eng
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