Temperature enhanced electroporation under the pulsed electric field treatment of food tissue - Archive ouverte HAL
Article Dans Une Revue Journal of Food Engineering Année : 2005

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hal-02495910 , version 1 (02-03-2020)

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Nikolai Lebovka, Iurie Praporscic, Sami Ghnimi, Eugène Vorobiev. Temperature enhanced electroporation under the pulsed electric field treatment of food tissue. Journal of Food Engineering, 2005, 69 (2), pp.177-184. ⟨10.1016/j.jfoodeng.2004.08.037⟩. ⟨hal-02495910⟩
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