Cite
HARVARD Citation
Marchesini, G. et al. (2015). Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk. Innovative food science & emerging technologies. pp. 215-221. [Online].
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Marchesini, G. et al. (2015). Ultrasonic inactivation of microorganisms: A compromise between lethal capacity and sensory quality of milk. Innovative food science & emerging technologies. pp. 215-221. [Online].