Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science
Reference63 articles.
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3. Pulsed ultra high pressure treatments for pasteurization of pineapple juice;Alemán;Journal of Food Science,1996
4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Comprehensive Reviews in Food Science and Food Safety,2012
5. Pineapple purée processed using high pressure;Barros,2005
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