Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp

par Velasco-Hernández, Almadalia
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2020)

Modeling the pressure inactivation of Escherichia coli and Salmonella typhimurium in sapote mamey ( Pouteria sapota (Jacq.) H.E. Moore & Stearn) pulp

par Saucedo-Reyes, Daniela
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)