Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits

AuthID
 P-00P-Q2J
3
Author(s)
Document Type
Book Chapter
Year published
2014
Published
in Improving Food Quality with Novel Food Processing Technologies
Pages: 155-181
Indexing
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85054219931
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