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 Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7860

title: Thermal inactivation of Byssochlamys nivea in pineapple juice combined with preliminary high pressure treatments
authors: Da Rocha, E. H. F.
Rosenthal, A.
Calado, V.
Saraiva, J.
Mendo, S.
De Massaguer, P.
keywords: Thermal inactivation
Byssochlamys nivea
pineapple juice
pressure treatments
issue date: 2011
publisher: NTUA
abstract: Resumo indisponível.
URI: http://hdl.handle.net/10773/7860
ISBN: 978-960-89789-5-9
978-960-89789-6-6
publisher version/DOI: http://www.icef11.org/
source: 11th International Congress on Engineering and Food (ICEF): food process engineering in a changing world
appears in collectionsQOPNA - Comunicações

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