Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters
| Autor: | Krebbers, Bregje, Matser, Ariette M *, Hoogerwerf, Sanne W, Moezelaar, Roy, Tomassen, Monic M.M, van den Berg, Robert W |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2003 4(4):377-385 |
| Databáze: | ScienceDirect |
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