Effect of high hydrostatic pressure and high-pressure homogenisation on inactivation kinetics and quality parameters of mandarin juice

Author: Carreño J.   Gurrea M.   Sampedro F.   Carbonell J.  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.232, Iss.2, 2011-02, pp. : 265-274

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