Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models-Reference-Cited by-同舟云学术

Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Published:2019-06 Issue: Volume:88 Page:143-156
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Evelyn ,Silva Filipa V.M.^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference140 articles.

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