Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure (HHP) on sensory characteristics of yellow passion fruit juice

Published:2007-12 Issue:4 Volume:8 Page:469-477
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Laboissière L.H.E.S.,Deliza R.,Barros-Marcellini A.M.,Rosenthal A.,Camargo L.M.A.Q.,Junqueira R.G.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference54 articles.

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5. Barros-Marcellini, A.M., (2006). Desenvolvimento de suco de abacaxi (Ananas comosus L. Merril) através da tecnologia de alta pressão hidrostática aplicada à polpa do fruto. Campinas: Faculdade de Engenharia de Alimentos da UNICAMP, 113p. (Dissertação, Mestrado em Alimentos e Nutrição).

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