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    Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

    Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages by Dahlia Daher, Soléne Le Gourrierec, Concepción Pérez-Lamela

    Published 2017-08-01
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