Inactivation of Staphylococcus spp. strains in whole milk and orange juice using ultra high presure homogenisation at inlet temperatures of 6 and 20 Cº

Research output: Contribution to journalArticleResearch

Original languageEnglish
Pages (from-to)1282- 1288
JournalFood Control
Volume18
Publication statusPublished - 1 Jan 2007

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