Source: High Pressure Research. Unidade: FZEA
Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, LARANJA, SEGURANÇA ALIMENTAR, SALMONELLA, ESCHERICHIA COLI, LISTERIA
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PETRUS, Rodrigo Rodrigues e CHUREY, John Joseph e WOROBO, Randy William. Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice. High Pressure Research, v. 40, n. 4, p. 537-542, 2020Tradução . . Disponível em: https://doi.org/10.1080/08957959.2020.1830081. Acesso em: 03 out. 2024.APA
Petrus, R. R., Churey, J. J., & Worobo, R. W. (2020). Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice. High Pressure Research, 40( 4), 537-542. doi:10.1080/08957959.2020.1830081NLM
Petrus RR, Churey JJ, Worobo RW. Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice [Internet]. High Pressure Research. 2020 ; 40( 4): 537-542.[citado 2024 out. 03 ] Available from: https://doi.org/10.1080/08957959.2020.1830081Vancouver
Petrus RR, Churey JJ, Worobo RW. Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice [Internet]. High Pressure Research. 2020 ; 40( 4): 537-542.[citado 2024 out. 03 ] Available from: https://doi.org/10.1080/08957959.2020.1830081