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

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

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Dades bibliogràfiques
Autor principal: Gabriel, Alonzo A.
Altres autors: Ables, Errol John O., Tiangson-Bayaga, Leah P.
Format: Article
Idioma:English
Matèries:
Grapefruit juice.
Precision food processing.
Predictive model building.
Thermal processing.