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"High Polymers Series - Vol 21"
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"High Polymers Series - Vol 21"
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Inactivation of Escherichia coli by
high
-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition
by
Diels, Ann M.J.
,
Callewaert, Lien
,
Wuytack, Elke Y.
,
Masschalck, Barbara
,
Michiels, Chris W.
Published in
International journal of food microbiology
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International Journal Of Food Microbiology
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High Pressure Treatment
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Fundamental And Applied Biological Sciences. Psychology
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Food Preservation - Methods
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High-Pressure Homogenisation
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