Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|11|E2478-E2485

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.11, 2015-11, pp. : E2478-E2485

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