Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes
| Autor: | Timmermans, R.A.H., Mastwijk, H.C., Knol, J.J., Quataert, M.C.J., Vervoort, L., der Plancken, I. Van, Hendrickx, M.E., Matser, A.M. |
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| Zdroj: | In Innovative Food Science and Emerging Technologies 2011 12(3):235-243 |
| Databáze: | ScienceDirect |
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