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Autor:
Dimitrios Zabaras, Emma Winley, A. John Mawson, Nicholas J. Smale, Ximenita I. Trejo Araya, Ciarán G. Forde, Cynthia M. Stewart
Publikováno v:
Innovative Food Science and Emerging Technologies, 10(4), 420-433
Innovative Food Science and Emerging Technologies 10 (2009) 4
Innovative Food Science and Emerging Technologies 10 (2009) 4
The application of high pressure processing (HPP) has shown its potential to reduce quality losses of many fruit and vegetable products in comparison to other traditional technologies such as cooking. To identify further opportunities of the applicat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::981d27baa7ec40d111b117a1da7d4688
https://research.wur.nl/en/publications/sensory-perception-and-quality-attributes-of-high-pressure-proces
https://research.wur.nl/en/publications/sensory-perception-and-quality-attributes-of-high-pressure-proces
