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Journal of Food Science|February 26, 2009
Hydrodynamic cavitation: characterization of a novel design with energy considerations for the inactivation of Saccharomyces cerevisiae in apple juiceP J Milly, R T Toledo, W L Kerr, et al.Journal of Food Science|November 24, 2007
Inactivation of food spoilage microorganisms by hydrodynamic cavitation to achieve pasteurization and sterilization of fluid foodsP J Milly, R T Toledo, M A Harrison, et al.Pageof 1