Efficacy of Pressure驛ssisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water …
W Ratphitagsanti, S De Lamo驝astellvi… - Journal of Food …, 2010 - Wiley Online Library
Effect of organic acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by
pressure骯ssisted thermal processing (PATP; 700 MPa and 105° C), high pressure …
pressure骯ssisted thermal processing (PATP; 700 MPa and 105° C), high pressure …
Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and …
W Ratphitagsanti, VM Balasubramaniam… - Journal of Food …, 2010 - europepmc.org
Effect of organic acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by
pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure …
pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure …
Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and …
W Ratphitagsanti, S Lamo-Castellvi… - 2010 - cabidigitallibrary.org
Abstract Effect of organic acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation
by pressure-assisted thermal processing (PATP; 700 MPa and 105° C), high pressure …
by pressure-assisted thermal processing (PATP; 700 MPa and 105° C), high pressure …
[引用][C] Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized …
W RATPHITAGSANTI… - Journal of food …, 2010 - pascal-francis.inist.fr
Efficacy of Pressure-Assisted Thermal Processing, in Combination with Organic Acids, against
Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot Puree CNRS …
Bacillus amyloliquefaciens Spores Suspended in Deionized Water and Carrot Puree CNRS …
Efficacy of pressure-assisted thermal processing, in combination with organic acids, against Bacillus amyloliquefaciens spores suspended in deionized water and …
W Ratphitagsanti, S De Lamo-Castellvi… - Journal of food …, 2010 - pubmed.ncbi.nlm.nih.gov
Effect of organic acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by
pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure …
pressure-assisted thermal processing (PATP; 700 MPa and 105 degrees C), high pressure …
Efficacy of Pressure驛ssisted Thermal Processing, in Combination with Organic Acids, against Bacillus amyloliquefaciens Spores Suspended in Deionized Water …
W Ratphitagsanti, S De Lamo驝astellvi… - Journal of Food …, 2010 - infona.pl
Effect of organic acids (acetic, citric, and lactic; 100 mM, pH 5) on spore inactivation by
pressure骯ssisted thermal processing (PATP; 700 MPa and 105° C), high pressure …
pressure骯ssisted thermal processing (PATP; 700 MPa and 105° C), high pressure …