Recent Developments in Thermal Processing of Foods
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-031-30683-9_7
Reference160 articles.
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4. Alcántara-Zavala AE, de Dios Figueroa-Cárdenas J, Morales-Sánchez E, Aldrete-Tapia JA, Arvizu-Medrano SM, Martínez-Flores HE (2019) Application of ohmic heating to extend shelf life and retain the physicochemical, microbiological, and sensory properties of pulque. Food Bioprod Process 118:139–148
5. Alkanan ZT, Altemimi AB, Al-Hilphy ARS, Watson DG, Pratap-Singh A (2021) Ohmic heating in the food industry: developments in concepts and applications during 2013–2020. Appl Sci 11(6):2507
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