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Au cours des experiences realisees, on utilise des immersions de breves durees (de 15 minutes a 10 secondes) en faisant varier la profondeur de l'immersion et la temperature afin d'evaluer l'importance du phenomene d'infiltration au cours des operations normales dans les installations de conditionnement de tomates
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Jerry A. Bartz (1982) studied this question.
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