Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Izaskun Pérez-Simón"'
Autor:
Jorge Welti-Chanes, María Lavilla-Martín, Izaskun Pérez-Simón, Zamantha Escobedo-Avellaneda, Ana Baranda-González
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 23(2)
A new approach to the use of high hydrostatic pressure is its combination with high and intermediate temperatures applied to obtain safe foods of high quality. The effect of high hydrostatic pressure on color, residual polyphenol oxidase and pectin m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::903aaa52d91541fe512f1a069c331730
https://pubmed.ncbi.nlm.nih.gov/27831529
https://pubmed.ncbi.nlm.nih.gov/27831529
