Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
- 1 April 1996
- journal article
- Published by Elsevier in Food Research International
- Vol. 29 (3-4) , 219-226
- https://doi.org/10.1016/0963-9969(96)00039-7
Abstract
No abstract availableKeywords
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