Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)

Author： Castro Sónia   Loey Ann   Saraiva Jorge   Smout Chantal   Hendrickx Marc  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.226, Iss.1-2, 2007-11, pp. : 33-43

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