Mathematical modelling of the combined effect of water activity, pH and redox potential on the heat destruction
- 31 December 1994
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 24 (1-2) , 103-112
- https://doi.org/10.1016/0168-1605(94)90110-4
Abstract
No abstract availableKeywords
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