HIGH PRESSURE PROCESSING, pH, AND THE EFFECT OF PRESERVATIVES ON THE SURVIVAL OF SPOILAGE FUNGI AND ALICYCLOBACILLUS SPP. IN A DILUTED APPLE JUICE CONCENTRATE AT VARYING WATER ACTIVITIES
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Book Details :
HIGH PRESSURE PROCESSING, pH, AND THE EFFECT OF PRESERVATIVES ON THE SURVIVAL OF SPOILAGE FUNGI AND ALICYCLOBACILLUS SPP. IN A DILUTED APPLE JUICE CONCENTRATE AT VARYING WATER ACTIVITIES