Your browser doesn't support javascript.
loading
Recent developments in low-moisture foods: microbial validation studies of thermal pasteurization processes.
Liu, Shuxiang; Wei, Xinyao; Tang, Juming; Qin, Wen; Wu, Qingping.
  • Liu S; State Key Laboratory of Applied Microbiology Southern China, Guangdong Provincial Key Laboratory of Microbial Culture Collection and Application, Guangdong Open Laboratory of Applied Microbiology, Guangdong Institute of Microbiology, Guangzhou, China.
  • Wei X; Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China.
  • Tang J; College of Biological Science and Engineering, Fuzhou University, Fuzhou, China.
  • Qin W; Department of Biological Systems Engineering, Washington State University, Pullman, WA, USA.
  • Wu Q; Institute of Food Processing and Safety, School of Food Science, Sichuan Agricultural University, Sichuan, China.
Crit Rev Food Sci Nutr ; 63(21): 5306-5321, 2023.
Article en En | MEDLINE | ID: mdl-34927484
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Pasteurización / Harina Tipo de estudio: Guideline Idioma: En Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Search on Google

Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Pasteurización / Harina Tipo de estudio: Guideline Idioma: En Año: 2023 Tipo del documento: Article