Correction to: The Thermal Death Time Concept and Its Implications Revisited.
- Published in:
- 2021
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- Publication type:
- Correction Notice
Works matching IS 18667910 AND DT 2021 AND VI 13 AND IP 2
Results: 7
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The Thermal Death Time Concept and Its Implications Revisited.
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- Food Engineering Reviews, 2021, v. 13, n. 2, p. 291, doi. 10.1007/s12393-021-09279-8
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- Publication type:
- Article
3
Electrolyzed Oxidizing Water and Its Applications as Sanitation and Cleaning Agent.
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- Food Engineering Reviews, 2021, v. 13, n. 2, p. 411, doi. 10.1007/s12393-021-09278-9
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- Publication type:
- Article
4
Mass Transfer During Osmotic Dehydration of Fruits and Vegetables: Process Factors and Non-Thermal Methods.
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- Food Engineering Reviews, 2021, v. 13, n. 2, p. 344, doi. 10.1007/s12393-020-09276-3
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- Publication type:
- Article
5
Classical and Recent Applications of Membrane Processes in the Food Industry.
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- Food Engineering Reviews, 2021, v. 13, n. 2, p. 322, doi. 10.1007/s12393-020-09262-9
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- Publication type:
- Article
6
Microbial Dose-Response Curves and Disinfection Efficacy Models Revisited.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 2, p. 305, doi. 10.1007/s12393-020-09249-6
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- Publication type:
- Article
7
Recent Advancements in Design, Application, and Simulation Studies of Hybrid Solar Drying Technology.
- Published in:
- Food Engineering Reviews, 2021, v. 13, n. 2, p. 375, doi. 10.1007/s12393-020-09223-2
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- Publication type:
- Article