Effect of pH for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice by ohmic heating
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2012 ◽
Vol 112
(4)
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pp. 723-731
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2016 ◽
Vol 79
(9)
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pp. 1616-1622
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2011 ◽
Vol 1
(1zero)
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pp. 141
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2014 ◽
Vol 171
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pp. 147-153
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2016 ◽
Vol 238
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pp. 50-55
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2009 ◽
Vol 130
(3)
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pp. 245-250
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