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Pulsed electric field processing of different fruit juices: Impact of pH and temperature on inactivation of spoilage and pathogenic micro-organisms

✍ Scribed by Timmermans, R.A.H.; Nierop Groot, M.N.; Nederhoff, A.L.; van Boekel, M.A.J.S.; Matser, A.M.; Mastwijk, H.C.

No coin nor oath required. For personal study only.

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