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Erratum: "Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields" (Innovative Food Science & Emerging Technologies (2001) vol. 2 (105-112)
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2002 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, no 1, 101-102 p.Article in journal (Refereed)
Place, publisher, year, edition, pages
2002. Vol. 3, no 1, 101-102 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8700DOI: 10.1016/S1466-8564(02)00013-9OAI: oai:DiVA.org:ri-8700DiVA: diva2:966573
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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