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The effect of pH on continuous high-temperature/short-time sterilization of liquid foods

✍ Scribed by K. R. Davey; S. H. Lin; D. G. Wood

Publisher: American Institute of Chemical Engineers
Year: 1978
Tongue: English
Weight: 340 KB
Volume: 24
Category: Article
ISSN: 0001-1541
DOI: 10.1002/aic.690240322

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