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Publikováno v:
Journal of the Science of Food and Agriculture. 102:6138-6145
In this study, the duration of high-pressure processing (HPP) required to achieve a 5 log reduction of Escherichia coli O157:H7 in fruit purees was evaluated. Banana, cantaloupe, and dragon fruit purees were subjected to HPP at 600 MPa for 300, 270,