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The inactivation of microorganisms and enzymes of cloudy apple juice, and some physico-chemical properties of the juice were investigated after continuous high pressure carbon dioxide (HPCD) at 25MPa and 43°C, for 2min and at 22MPa and 60°C for 3, 5 and 10min, respectively. The coliform bacteria were completely inactivated in all the cases. Total aerobic bacteria was reduced by 3.72 log cycles, pectin...
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