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High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning

✍ Scribed by Sulaiman, Alifdalino; Silva, Filipa V.M.

Book ID: 123425941
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 335 KB
Volume: 33
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2013.03.008

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