Old Web
English
Sign In
Acemap
>
Paper
>
Inactivation of the native microflora in beetroot juice by high pressure carbon dioxide combined with temperature
Inactivation of the native microflora in beetroot juice by high pressure carbon dioxide combined with temperature
2015
Barbara Sokołowska
Izabela Porębska
Justyna Nasiłowska
J. Niezgoda
A. Dekowska
Keywords:
Botany
Beetroot Juice
Food science
Carbon dioxide
Biology
Agronomy
high pressure
Correction
Cite
Save
Machine Reading By IdeaReader
24
References
2
Citations
NaN
KQI
[]