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