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Hocking, A.D., Begum, M., Stewart, C.M. (2006). Inactivation of fruit spoilage yeasts and moulds using high pressure processing. In: Hocking, A.D., Pitt, J.I., Samson, R.A., Thrane, U. (eds) Advances in Food Mycology. Advances in Experimental Medicine and Biology, vol 571. Springer, Boston, MA. https://doi.org/10.1007/0-387-28391-9_16
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