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Effect ofhigh-pressureprocessing on colour,texture and flavourof fruit- andvegetable-based foodproducts: a review Indrawati OeyMartina LilleAnn Van Loey2008 год

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

Страница публикацииПубликация в OpenAlex
Год издания: 2008
Авторы: Indrawati Oey, Martina Lille, Ann Van Loey, Marc Hendrickx
Издательство: Elsevier BV
Источник: Trends in Food Science & Technology
Ключевые слова: Microbial Inactivation Methods, Meat and Animal Product Quality, Magnetic and Electromagnetic Effects