Abstract
Heat treatment and low temperature storage are at present amongst the main methods of food preservation.
Cite
CITATION STYLE
APA
Sala, F. J., Burgos, J., Condón, S., Lopez, P., & Raso, J. (1995). Effect of heat and ultrasound on microorganisms and enzymes. In New Methods of Food Preservation (pp. 176–204). Springer US. https://doi.org/10.1007/978-1-4615-2105-1_9
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