Effect of high hydrostatic pressure and temperature on carrot peroxidase inactivation

Author: Soysal Çiğdem   Söylemez Zerrin   Bozoğlu Faruk  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.218, Iss.2, 2004-01, pp. : 152-156

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