PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1999.tb00399.x/fullpdf
Reference46 articles.
1. CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
2. Reversible electrical breakdown of lipid bilayer membranes: A charge-pulse relaxation study
3. Partial characterization of a thermostable anthocyanin-β-glycosidase from Aspergillus niger
4. MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS
5. Major Volatile Components of the Juice of American Cranberry
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