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Authors: Kormendy, I Mohacsi-Farkas, C
Citation: I. Kormendy et C. Mohacsi-farkas, Heat treatment and the defective units' ratio: surviving active spores in pea puree, J FOOD ENG, 45(4), 2000, pp. 225-230

Authors: Incze, K Kormendy, L Kormendy, I Zsarnoczay, G
Citation: K. Incze et al., Considerations of critical microorganisms and indicator enzymes in connection with the pasteurization of meat products, MEAT SCI, 51(2), 1999, pp. 115-121

Authors: Kormendy, I Kormendy, L Ferenczy, A
Citation: I. Kormendy et al., Thermal inactivation kinetics of mixed microbial populations. A hypothesispaper, J FOOD ENG, 38(4), 1998, pp. 439-453
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