Impact of Non-Thermal Technologies and Sanitizer Solutions on Microbial Load Reduction and Quality Factor Retention of Frozen Red Bell Peppers

AuthID
 P-005-3RH
3
Author(s)
Document Type
Article
Year published
2013
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 17, Pages: 99-105 (7)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84873060328
Wos: WOS:000316094600013
Source Identifiers
ISSN: 1466-8564
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