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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Détails bibliographiques
Auteur principal: Gabriel, Alonzo A.
Autres auteurs: Ables, Errol John O., Tiangson-Bayaga, Leah P.
Format: Article
Langue:English
Sujets:
Grapefruit juice.
Precision food processing.
Predictive model building.
Thermal processing.