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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מידע ביבליוגרפי
מחבר ראשי: Gabriel, Alonzo A.
מחברים אחרים: Ables, Errol John O., Tiangson-Bayaga, Leah P.
פורמט: Article
שפה:English
נושאים:
Grapefruit juice.
Precision food processing.
Predictive model building.
Thermal processing.