Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes
Javier Raso(Universidad de Zaragoza), Damijan Miklavčič(University of Ljubljana), Gianpiero Pataro(University of Salerno), Wolfgang Frey(Karlsruhe Institute of Technology), Giovanna Ferrari(University of Salerno), Dietrich Knorr(Technische Universität Berlin), Justin Teissié(Centre National de la Recherche Scientifique)
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