Figure 3. Changes of yeasts and moulds load in the juices treated once (a) and twice (b) Means with the same letter in function of time do not significantly differ at 5% level

From

Microbial and Nutritional Stability of Pineapple Juice during Storage: Effect of Harmonized Thermal Pasteurization Technologies

Flora J. Chadaré, Mênouwesso H. Hounhouigan, A. K. Carole Sanya, Méchak A. Gbaguidi, J. Dekpemadoha, Anita R. Linnemann, Djidjoho J. Hounhouigan

American Journal of Food Science and Technology. 2021, 9(3), 82-89 doi:10.12691/ajfst-9-3-3