Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color
| Autor: | Kou, Xiaoxi, Li, Rui, Zhang, Lihui, Ramaswamy, Hosahalli, Wang, Shaojin |
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| Zdroj: | In Food Control March 2019 97:39-49 |
| Databáze: | ScienceDirect |
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