Effect of Thermal and High-Pressure Processing on the Nutritional Value and Quality Attributes of a Nectarine Purée with Industrial Origin during the Refrigerated Storage

✍ Scribed by Jesús García-Parra; Francisco González-Cebrino; Jonathan Delgado; Mercedes Lozano; Teresa Hernández; Rosario Ramírez

• Book ID: 111406860
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 203 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02129.x