Synergy between high-pressure, temperature and ascorbic acid on the inactivation of Bacillus cereus

Author: Préstamo Guadalupe   Pedrazuela Ana   Guignon Berenger   Sanz Pedro  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.225, Iss.5-6, 2007-09, pp. : 693-698

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