Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color
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2019 ◽
Vol 13
(2)
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pp. 1310-1322
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2008 ◽
Vol 87
(1)
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pp. 99-106
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1973 ◽
Vol 38
(6)
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pp. 1094-1095
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2018 ◽
Vol 7
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pp. 738-753
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1965 ◽
Vol 13
(3)
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pp. 478-485
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1965 ◽
Vol 13
(3)
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pp. 478-485
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