| 000 | 01525 a2200457 4500 | ||
|---|---|---|---|
| 005 | 20250515224114.0 | ||
| 264 | 0 | _c20101027 | |
| 008 | 201010s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2010.01535.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDonsì, Giorgio | |
| 245 | 0 | 0 |
_aPasteurization of fruit juices by means of a pulsed high pressure process. _h[electronic resource] |
| 260 |
_bJournal of food science _cApr 2010 |
||
| 300 |
_aE169-77 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAscorbic Acid _xanalysis |
| 650 | 0 | 4 |
_aBeverages _xanalysis |
| 650 | 0 | 4 |
_aCitrus sinensis _xchemistry |
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aDisinfection _xmethods |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 |
_aFood Technology _xinstrumentation |
| 650 | 0 | 4 |
_aFruit _xchemistry |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aHydrostatic Pressure |
| 650 | 0 | 4 |
_aMalus _xchemistry |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 | _aPigmentation |
| 650 | 0 | 4 | _aPrincipal Component Analysis |
| 650 | 0 | 4 | _aQuality Control |
| 650 | 0 | 4 | _aRefrigeration |
| 650 | 0 | 4 | _aTime Factors |
| 700 | 1 | _aFerrari, Giovanna | |
| 700 | 1 | _aMaresca, Paola | |
| 773 | 0 |
_tJournal of food science _gvol. 75 _gno. 3 _gp. E169-77 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2010.01535.x _zAvailable from publisher's website |
| 999 |
_c19845436 _d19845436 |
||