The relation between survivors of microorganisms and processing pressure as well as holding time during UHP treatment to Kiwi juice was investigated.

 
  • 探討了熱敏性純獼猴桃汁在超高壓處理過(guò)程中,存在的菌落總數和大腸菌群數隨壓強大小和加壓時(shí)間變化的關(guān)系。
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