Non-heating inactivation of microorganisms and enzymes - Application of supercritical carbon dioxide micro bubble method to food industry

Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journalArticle

1 Citation (Scopus)
Original languageEnglish
Pages (from-to)334-339
Number of pages6
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume45
Issue number5
DOIs
Publication statusPublished - Jan 1 1998

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All Science Journal Classification (ASJC) codes

  • Food Science

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