On the common misuse of a constant z-value for calculations of thermal inactivation of microorganisms
| Autor: | Skoglund, Tomas |
|---|---|
| Zdroj: | In Journal of Food Engineering February 2022 314 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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| Autor: | Skoglund, Tomas |
|---|---|
| Zdroj: | In Journal of Food Engineering February 2022 314 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect