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.

सभी संस्करण दिखाएं (2)
ग्रंथसूची विवरण
मुख्य लेखक: Gabriel, Alonzo A.
अन्य लेखक: Ables, Errol John O., Tiangson-Bayaga, Leah P.
स्वरूप: लेख
भाषा:English
विषय:
Grapefruit juice.
Precision food processing.
Predictive model building.
Thermal processing.