![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Author: Juliano Pablo
Publisher: Springer Publishing Company
ISSN: 1866-7910
Source: Food Engineering Reviews, Vol.2, Iss.4, 2010-12, pp. : 274-297
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Jofré Anna Garriga Margarita Aymerich Teresa
Journal of Food Protection, Vol. 70, Iss. 11, 2007-11 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
Food Processing by High Hydrostatic Pressure
Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 6, 2004-11 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Terefe Netsanet Shiferaw Buckow Roman Versteeg Cornelis
Critical Reviews in Food Science and Nutrition, Vol. 54, Iss. 1, 2014-01 ,pp. :
![](/images/ico/ico_close.png)
![](/images/ico/ico5.png)
By Otero Laura Molina-García Antonio D. Sanz Pedro D.
Critical Reviews in Food Science and Nutrition, Vol. 42, Iss. 4, 2002-07 ,pp. :