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High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

✍ Scribed by L. Garcia-Gonzalez; A.H. Geeraerd; S. Spilimbergo; K. Elst; L. Van Ginneken; J. Debevere; J.F. Van Impe; F. Devlieghere

No coin nor oath required. For personal study only.

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