Pasteurisation of grape must and tomato paste by dense-phase CO2

Italian Journal of Food Science

Volumn 19, Issue 4, 2007, Pages 425-437

  Parton, T ^a   Bertucco, A ^b   Bertoloni, G ^b  

^a GSK   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

Author keywords

Dense phase CO2; Food pasteurisation; Grape must; Microbial inactivation; Tomato paste

Indexed keywords

BACILLUS SUBTILIS; LYCOPERSICON ESCULENTUM; PICHIA; VITACEAE;

EID: 39649113138     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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