A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Publisher: John Wiley & Sons Inc

E-ISSN: 2048-7177|3|6|467-474

ISSN: 2048-7177

Source: Food Science & Nutrition, Vol.3, Iss.6, 2015-11, pp. : 467-474

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Abstract