1. Food Research International Volume 29, Issues 3-4, April-May 1996, Pages 219-226
Thermal inactivation of bacteria—a new predictive model for the combined effect of three environmental factors: temperature, pH and water activity
O. Cerf, K. R. Davey and A. K. Sadoudi
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http://dx.doi.org/10.1016/0963-9969(96)00039-7
Nonenzymatic Browning in Pear Juice Concentrate at Elevated Temperatures
T. BEVERIDGE, J.E. HARRISON
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http://dx.doi.org/10.1111/j.1365-2621.1984.tb14984.x