Author: Cap, Mariana
- High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR
- Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
- High‐pressure processing of persimmon purée: Stability during chilled storage
- Efecto de diferentes tiempos de contacto con agua electroactivada sobre la reducción de contaminantes químicos y biológicos en lechuga
- Effectiveness of short exposure times to electrolyzed water in reducing Salmonella spp and Imidacloprid in lettuce
- Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
Author: Vaudagna, Sergio Ramon
- High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR
- Effects of the Plasma-Activated Water on the Quality and Preservation of Fresh-Cut Lettuce
- Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
- High‐pressure processing of persimmon purée: Stability during chilled storage
- Aplicación de irradiación Gamma en duraznos mínimamente procesados para mejorar la textura y calidad sensorial, y prevenir el desarrollo fúngico
- Application of high pressure-assisted infusion treatment to mango pieces: effect on quality properties
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