A Protocol for Predictive Modeling of Microbial Inactivation Based on Experimental Data
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3413-4_5
Reference90 articles.
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3. Peng J, Tang J, Barrett DM et al (2017) Thermal pasteurization of ready-to-eat foods and vegetables: critical factors for process design and effects on quality. Crit Rev Food Sci Nutr 57:2970–2995. https://doi.org/10.1080/10408398.2015.1082126
4. Cebrián G, Mañas P, Condón S (2016) Comparative resistance of bacterial foodborne pathogens to non-thermal technologies for food preservation. Front Microbiol 7:1–17. https://doi.org/10.3389/fmicb.2016.00734
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