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Influence of type of microorganism, food ingredients and food properties on high-pressure carbon dioxide inactivation of microorganisms

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

No coin nor oath required. For personal study only.

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