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Peng, J., Tang, J., Barrett, D.M., Sablani S.S., Anderson, N. and Powers, J.R. (2017) Thermal Pasteurization of Ready-to-Eat Foods and Vegetables: Critical Factors for Process Design and Effects on Quality. Critical Reviews in Food Science and Nutrition, 57, 2970-2895. https://doi.org/10.1080/10408398.2015.1082126

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