Comparison of the Thermal Innactivation Kinetics of Byssochlamys fulva and Three Enzymes used as TTI’s for Various Food Processes under Conventional and Ohmic Heating uri icon

autores

  • Castro, I.
  • António Augusto Martins de Oliveira Soares Vicente
  • Macedo, B.R.
  • Teixeira, J.A.

data de publicação

  • julho 2004