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Published in

Food Safety and Protection, p. 396-427, 2017

DOI: 10.1201/9781315153414-12

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Effect of Commercial Emerging Nonthermal Technologies on Food Products: Microbiological Aspects

Book chapter published in 2017 by Elisabete M. C. Alexandre, Rita S. Iná cio, Ana C. Ribeiro, Á. lvaro Lemos ORCID, Sofia Pereira, Só nia M. Castro, Paula Teixeira, Manuela Pintado, Ana M. P. Gomes, Francisco J. Barba, Mohamed Koubaa, Shahin Roohinejad, and Jorge Saraiva
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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