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      Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice

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          Journal
          Innovative Food Science & Emerging Technologies
          Innovative Food Science & Emerging Technologies
          Elsevier BV
          14668564
          October 2011
          October 2011
          : 12
          : 4
          : 466-477
          Article
          10.1016/j.ifset.2011.06.003
          47a522ec-d7df-4aef-a89c-8188dbab8a40
          © 2011

          https://www.elsevier.com/tdm/userlicense/1.0/

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