Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of E. coli O157;H7.

Detalhes bibliográficos
Autor principal:	Gabriel, Alonzo A.
Outros Autores:	Ables, Errol John O., Tiangson-Bayaga, Leah P.
Formato:	Artigo
Idioma:	English
Assuntos:	Grapefruit juice. Precision food processing. Predictive model building. Thermal processing.