The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

Errol V. RaghubeerBick Ngoc PhanEmmanuel Onuoha2021-03-182021-03-182020International Journal of Food Microbiology 331 (2020) 108697http://hdl.handle.net/123456789/8181enHigh Pressure Processing (HPP)Coconut waterListeria monocytogenesSalmonellaE. coli O157:H7The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) waterArticle