The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

✍ Scribed by G. Ferrari; P. Maresca; R. Ciccarone

• Book ID: 108171647
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 545 KB
• Volume: 100
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2010.04.006