Inactivation of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 and shelf life extension of fresh-cut pears using malic acid and quality stabilizing compounds
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2009-10
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Raybaudi Massilia, Rosa M.
Mosqueda Melgar, Jonathan
Sobrino López, Ángel
Martín Belloso, Olga
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Journal of Food Quality, 2009, vol. 32, num. 5, p. 539-565