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Inactivation of fruit spoilage yeasts and moulds using high pressure processing

Advances in Experimental Medicine and Biology (2005) 571 239-246
DOI: 10.1007/0-387-28391-9_16
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Hocking, A. D., Begum, M., & Stewart, C. M. (2005). Inactivation of fruit spoilage yeasts and moulds using high pressure processing. In Advances in Experimental Medicine and Biology (Vol. 571, pp. 239–246). https://doi.org/10.1007/0-387-28391-9_16

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