The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage-Reference-Cited by-同舟云学术

The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated storage

Published:2014-01 Issue: Volume:21 Page:24-34
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Zhou Chun-Li,Liu Wei,Zhao Jing,Yuan Chi,Song Yi,Chen Dong,Ni Yuan-Ying,Li Quan-Hong

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference62 articles.

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5. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing;Barba;Food Research International,2013

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