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EFFECT OF LYOPHILIZATION ON THE MECHANICAL CHARACTERISTICS OF A LARGEPARTICLE AND ON THE BEHAVIOR OF IMMOBILIZED BACTERIAL SPARES
Authors: RODRIGO F GASQUE F FISZMAN SM MARTINEZ A
Citation: F. Rodrigo et al., EFFECT OF LYOPHILIZATION ON THE MECHANICAL CHARACTERISTICS OF A LARGEPARTICLE AND ON THE BEHAVIOR OF IMMOBILIZED BACTERIAL SPARES, Journal of food protection, 61(5), 1998, pp. 633-636
DEVELOPMENT OF A RESTRUCTURED ALGINATE FOOD PARTICLE SUITABLE FOR HIGH-TEMPERATURE SHORT-TIME PROCESS VALIDATION
Authors: OCIO MJ FISZMAN SM GASQUE F RODRIGO M MARTINEZ A
Citation: Mj. Ocio et al., DEVELOPMENT OF A RESTRUCTURED ALGINATE FOOD PARTICLE SUITABLE FOR HIGH-TEMPERATURE SHORT-TIME PROCESS VALIDATION, Food hydrocolloids, 11(4), 1997, pp. 423-427
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