Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice
作者： Sebastiano Porretta , Alessandra Birzi , Claudio Ghizzoni , Enzo Vicini
DOI: 10.1016/0308-8146(94)P4178-I
关键词:
摘要: … The possibility of producing preserved high-consistency ‘fresh-like’ tomato juice by means of ultra-high hydrostatic pressure (UHP) treatments was evaluated. The aim of this study was …
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