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Effect of supercritical carbon dioxide pasteurization on natural microbiota, texture, and microstructure of fresh-cut

Giovanna Ferrentino1, Sara Balzan, Andrea Dorigato

  • 1Dept. of Materials Engineering and Industrial Technologies, Univ. of Trento, via Mesiano 77, I-38123 Trento, Italy. giovanna.ferrentino@ing.unitn.it

Journal of Food Science
|November 21, 2012
PubMed

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