Autor:	Stella M. Alzamora, Sandra N. Guerrero, Silvia Raffellini, Enrique Palou, Aurelio L√≥pez-Malo, Cielo Char
Rok vydání:	2009
Předmět:	business.industry Microorganism Food preservation Food science Biology business Biotechnology
Zdroj:	Processing Effects on Safety and Quality of Foods ISBN: 9781420061123 Processing Effects on Safety and Quality of Foods
DOI:	10.1201/9781420061154-c4
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::4f024b4ca6169a4c5a46798bedbc0eaf https://doi.org/10.1201/9781420061154-c4 Zobrazit plný text záznamu