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Effect of NaCl on the Survival of Microorganisms in Tomato Juice with Hydrostatic Pressure
Saccharomyces bailii Bacillus coagulans logarithm NaCl content
2010/11/24
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...