Author Page for Stefan Töpfl

Stefan Töpfl

Osnabrück University of Applied Sciences

Lingen

Germany

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Microbial Inactivation and Quality Impact Assessment of Red Pepper ( Capsicum Annuum L.) Paste Treated by High Pressure Processing

Number of pages: 30 Posted: 21 Mar 2022

Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Töpfl and Kemal Aganovic

Addis Ababa Science and Technology University, Addis Ababa University - Addis Ababa Institute of Technology, affiliation not provided to SSRN, Osnabrück University of Applied Sciences and University of Reading

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Stefan Töpfl

Osnabrück University of Applied Sciences

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Scholarly Papers (1)

Microbial Inactivation and Quality Impact Assessment of Red Pepper ( Capsicum Annuum L.) Paste Treated by High Pressure Processing

Abstract: