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) 2002 (English)In: Innovative Food Science & Emerging Technologies, ISSN 1466-8564, E-ISSN 1878-5522, Vol. 3, no 1, p. 101-102Article in journal (Refereed)

Place, publisher, year, edition, pages

2002. Vol. 3, no 1, p. 101-102

Keywords [en]

Food Engineering

Keywords [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, id: diva2:966573

Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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Publisher's full texthttp://www.scopus.com/inward/record.url?eid=2-s2.0-0036235212&partnerID=40&md5=db76db41eb861b8724a20c5faf8ba08f

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SIK – Institutet för livsmedel och bioteknik

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Innovative Food Science & Emerging Technologies

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Food Science

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