Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction

Author:

Neves Filipa I.G.,Silva Cristina L.M.ORCID,Vieira Margarida C.

Funder

Novas Tecnologias de Processamento de Hortofrutícolas Congelados

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference66 articles.

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3. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions;Aguiló-Aguayo;Food Chem.,2008

4. UV-C radiation as a novel technique for keeping quality of fresh processed Lollo Rosso lettuce;Allende;Food Res. Int.,2003

5. Considerations in calculating kinetic parameters from experimental data;Arabshahi;J. Food Process Eng.,1985

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