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Inactivation of fruit spoilage yeasts and moulds using high..:
, In:
Advances in Experimental Medicine and Biology; Advances in Food Mycology
,
Hocking, Ailsa D.
;
Begum, Mariam
;
Stewart, Cindy M.
- p. 239-246 , 2006
Link:
https://doi.org/10.1007/0-387-28391-9_16
RT T1 <cTitle>Advances in Experimental Medicine and Biology; Advances in Food Mycology</cTitle>: T1 <Title>Inactivation of fruit spoilage yeasts and moulds using high pressure processing</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_0-387-28391-9_16&Exemplar=1&LAN=DE A1 Hocking, Ailsa D. A1 Begum, Mariam A1 Stewart, Cindy M. PB Springer US YR 2006 SP 239 OP 246 LK http://dx.doi.org/https://doi.org/10.1007/0-387-28391-9_16 DO https://doi.org/10.1007/0-387-28391-9_16 SF ELIB - SuUB Bremen
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