Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods
Version of Record online: 1 OCT 2007
Journal of Food Science
Volume 72, Issue 9, pages M407–M413, November/December 2007
How to Cite
Milly, P.J., Toledo, R.T., Chen, J. and Kazem, B. (2007), Hydrodynamic Cavitation to Improve Bulk Fluid to Surface Mass Transfer in a Nonimmersed Ultraviolet System for Minimal Processing of Opaque and Transparent Fluid Foods. Journal of Food Science, 72: M407–M413. doi: 10.1111/j.1750-3841.2007.00518.x
- Issue online: 26 OCT 2007
- Version of Record online: 1 OCT 2007
- MS 20070411 Submitted 5/29/2007, Accepted 8/4/2007
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