Combined Use of Two Single-Component Enzymatic Time-Temperature Integrators: Application to Industrial Continuous Rotary Processing of Canned Ravioli

Author: Guiavarc'h Yann   Zuber François   van Loey Ann   Hendrickx Marc  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.68, Iss.2, 2005-02, pp. : 375-383

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