Influence of high-pressure–low-temperature treatments on fruit and vegetable quality related enzymes

Author:

Van Buggenhout Sandy,Messagie Inge,Van der Plancken Iesel,Hendrickx Marc

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference54 articles.

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2. Reid DS (1999) In: Roos YH, Leslie RB, Lillford PJ (eds) Water management in the design and distribution of quality foods. Technical Publishing: Lancaster, pp 87–105

3. Archer DL (2004) Int J Food Microbiol 90:127–138

4. Cano MP (1996) In: Jeremiah LE (ed) Freezing effects on food quality. Marcel Dekker, New York, pp 247–298

5. Zaritzky NE (2000) In: Kennedy CJ (ed) Managing frozen foods. Woodhead Publishing, Cambridge, UK, pp 111–135

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