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High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage
This study was aimed at monitoring changes in the quality of strawberry purée preserved by high pressure processing (HPP) and thermal pasteurization (TP) during cold storage (6 °C) and determining its optimal storage period. The storage period of strawberry purée treated at 500 MPa, 50 °C, 15 min ba...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334243/ https://ncbi.nlm.nih.gov/pubmed/28298698 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2529-4 |
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