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Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

✍ Scribed by Clara Cortés; María J. Esteve; Ana Frígola

Book ID: 116485548
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 182 KB
Volume: 19
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2007.03.001

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