HIGH HYDROSTATIC PRESSURE EFFECT ON SACCHAROMYCES CEREVISIAE, ESCHERICHIA COLI AND LISTERIA INNOCUA IN PEAR NECTAR.
- Published in:
- Journal of Food Quality, 2011, v. 34, n. 6, p. 371, doi. 10.1111/j.1745-4557.2011.00413.x
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- Article
Works matching DE "PEAR nectar"
Results: 3
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Evaluation of Physicochemical and Sensory Properties of Ethanol Blended with Pear Nectar.
- Published in:
- Czech Journal of Food Sciences, 2013, v. 31, n. 1, p. 66, doi. 10.17221/400/2011-cjfs
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- Article
3
Occurrence of patulin and its dietary intake through pear, peach, and apricot juices in Italy.
- Published in:
- Food Additives & Contaminants: Part B: Surveillance Communications, 2008, v. 1, n. 2, p. 134, doi. 10.1080/02652030802363790
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- Article