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This page is a summary of: Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk, Journal of Food Protection, May 2019, International Association for Food Protection,
DOI: 10.4315/0362-028x.jfp-18-493.
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