Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure–Temperature Treated Pineapple Puree

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|8|E1763-E1775

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.8, 2015-08, pp. : E1763-E1775

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