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Citation: A. Valdezfragoso et al., PROPERTIES OF A SUCROSE SOLUTION REUSED IN OSMOTIC DEHYDRATION OF APPLES, Drying technology, 16(7), 1998, pp. 1429-1445

Authors: PALOU E LOPEZMALO A BARBOSACANOVAS GV WELTICHANES J SWANSON BG

Citation: E. Palou et al., OSCILLATORY HIGH HYDROSTATIC-PRESSURE INACTIVATION OF ZYGOSACCHAROMYCES-BAILII, Journal of food protection, 61(9), 1998, pp. 1213-1215

Authors: PALOU E LOPEZMALO A BARBOSACANOVAS GV WELTICHANES J SWANSON BG

Citation: E. Palou et al., EFFECT OF WATER ACTIVITY ON HIGH HYDROSTATIC-PRESSURE INHIBITION OF ZYGOSACCHAROMYCES-BAILII, Letters in applied microbiology, 24(5), 1997, pp. 417-420

Authors: PALOU E LOPEZMALO A BARBOSACANOVAS GV WELTICHANES J SWANSON BG

Citation: E. Palou et al., KINETIC-ANALYSIS OF ZYGOSACCHAROMYCES-BAILII INACTIVATION BY HIGH HYDROSTATIC-PRESSURE, Lebensmittel-Wissenschaft + Technologie, 30(7), 1997, pp. 703-708

Authors: PALOU E LOPEZMALO A BARBOSACANOVAS GV WELTICHANES J SWANSON BG

Citation: E. Palou et al., HIGH HYDROSTATIC-PRESSURE AS A HURDLE FOR ZYGOSACCHAROMYCES-BAILII INACTIVATION, Journal of food science, 62(4), 1997, pp. 855-857