Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer
| Autor: | Walkling-Ribeiro, M., Rodríguez-González, O., Jayaram, S.H., Griffiths, M.W. |
|---|---|
| Zdroj: | In Food Research International 2011 44(8):2524-2533 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect