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Effect of High-Pressure Processing and Thermal Treatment on Quality Attributes and Nutritional Compounds of “Songold” Plum Purée

✍ Scribed by Francisco González-Cebrino; Jesús García-Parra; Rebeca Contador; Rafael Tabla; Rosario Ramírez

Book ID: 114885354
Publisher: Institute of Food Technologists
Year: 2012
Tongue: English
Weight: 562 KB
Volume: 77
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1750-3841.2012.02799.x

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