Estimation of grapefruit juice color degradation from physicochemical properties and thermal inactivation parameters of E. coli 0157:H7 / Alonzo A. Gabriel, Errol John O. Ables, and Cecile Leah P. Tiangson-Bayaga.

Material type: TextTextSeries: Philippine Journal of Science. Vol. 146 No. 1 March 2017 pages 65 - 79. Publication details: Manila: Department of Science and Technology 2017ISSN: 0031 -7683Subject(s): Color changes, Grapefruit juice, Precision food processing, Predictive model building, Thermal processing
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