Continuous high pressure carbon dioxide system for microbial reduction in orange juice

Continuous high pressure carbon dioxide system for microbial reduction in orange juice

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Kincal, Dilek, Hill, William S., Balaban, Murat O., Portier, Kenneth M., Wei, Cheng I., Marshall, Maurice R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 5 (2005), p. M249-254
Materias:	Bebidas Jugo de frutas Zumo de naranja Presión Tecnología alta presión Dióxido de carbono Organismos patógenos Tratamiento a alta presión
Publicación relacionada:	Contenido en: Journal of food science

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