A First Study Comparing Preservation of a Ready-To-Eat Soup Under Pressure (Hyperbaric Storage) at 25 Degrees C and 30 Degrees C with Refrigeration

AuthID
 P-00G-YJ3
9
Author(s)
Moreira, SA
·
Fernandes, PAR
·
Duarte, R
·
Santos, DI
·
Fidalgo, LG
·
Santos, MD
·
Queiros, RP
·
Delgadillo, I
·
Document Type
Article
Year published
2015
Published
in FOOD SCIENCE & NUTRITION, ISSN: 2048-7177
Volume: 3, Issue: 6, Pages: 467-474 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84964478327
Wos: WOS:000364758300001
Source Identifiers
ISSN: 2048-7177
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