Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

Author: Krebbers B.   Matser A.M.   Hoogerwerf S.W.   Moezelaar R.   Tomassen M.M.M.   van den Berg R.W.  

Publisher: Elsevier

ISSN: 1466-8564

Source: Innovative Food Science and Emerging Technologies, Vol.4, Iss.4, 2003-12, pp. : 377-385

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