Effect of a High Pressure Treatment on the Texture and Enzyme Activities of Selected Vegetables
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Publisher
Springer Berlin Heidelberg
Link
http://link.springer.com/content/pdf/10.1007/978-3-642-60196-5_93.pdf
Reference4 articles.
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3. [3] Poretta S. et al (1995); Food Chem. 52, 35–41.
4. [4] Rovere P. et al (1996); Industria Conserve 71, 473–483.
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