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Filtros : "SALMONELLA" "Churey, John Joseph" Removido: "2015" Limpar

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  • Artigo de periodico

    Challenging a range of high pressure processing parameters to inactivate pathogens in orange juice (2020)

    Petrus, Rodrigo Rodrigues ; Churey, John Joseph; Worobo, Randy William

    Source: High Pressure Research. Unidade: FZEA

    Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, LARANJA, SEGURANÇA ALIMENTAR, SALMONELLA, ESCHERICHIA COLI, LISTERIA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      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: 12 set. 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:10.1080/08957959.2020.1830081

    • NLM

      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 set. 12 ] Available from: https://doi.org/10.1080/08957959.2020.1830081

    • Vancouver

      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 set. 12 ] Available from: https://doi.org/10.1080/08957959.2020.1830081

  • Artigo de periodico

    High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference (2020)

    Petrus, Rodrigo Rodrigues ; Churey, John Joseph; Worobo, Randy William

    Source: British Food Journal. Unidade: FZEA

    Subjects: SUCOS DE FRUTAS, MAÇÃ, ESCHERICHIA COLI, SALMONELLA, LISTERIA

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      PETRUS, Rodrigo Rodrigues e CHUREY, John Joseph e WOROBO, Randy William. High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference. British Food Journal, v. 122, n. 12, p. 3969-3979, 2020Tradução . . Disponível em: https://doi.org/10.1108/BFJ-03-2020-0178. Acesso em: 12 set. 2024.

    • APA

      Petrus, R. R., Churey, J. J., & Worobo, R. W. (2020). High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference. British Food Journal, 122( 12), 3969-3979. doi:10.1108/BFJ-03-2020-0178

    • NLM

      Petrus RR, Churey JJ, Worobo RW. High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference [Internet]. British Food Journal. 2020 ; 122( 12): 3969-3979.[citado 2024 set. 12 ] Available from: https://doi.org/10.1108/BFJ-03-2020-0178

    • Vancouver

      Petrus RR, Churey JJ, Worobo RW. High pressure processing of apple juice: the most effective parameters to inactivate pathogens of reference [Internet]. British Food Journal. 2020 ; 122( 12): 3969-3979.[citado 2024 set. 12 ] Available from: https://doi.org/10.1108/BFJ-03-2020-0178
  • 1

1 - 2 (2 records)

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