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International Journal of Food Science
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International Journal of Food Science
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2018
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Article
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Fig 2
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Research Article
Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage
Figure 2
The effect of supercritical (7.6 MPa) and sub-supercritical CO
2
(6.3 MPa) processing on bacterial and mold inactivation.