Inactivation of Zygosaccharomyces Bailii in Fruit Juices by Heat, High Hydrostatic Pressure and Pulsed Electric Fields
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15850.x/fullpdf
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3. Review: High-pressure, microbial inactivation and food preservation;Cheftel;Food Sci. Technol. Int.,1995
4. The effect of sugars on the heat resistance and morphology of osmotolerant yeasts;Corry;J. Appl. Bacteriol.,1976
5. Factors controlling the sporulation of yeast. II The sporulation phase;Fowell;J. Appl. Bacteriol.,1967
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