High temperature short time HTST processing : Guarantee for high quality food with long shelflife
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High temperature short time HTST processing : Guarantee for high quality food with long shelflife
(Processing and quality of foods, 1)
Elsevier Applied Science, 1990
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Note
Proceedings of a COST Final Seminar held Oct. 2-5, 1989 in Gothenburg, Sweden
Includes bibliographical references