Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna-Reference-Cited by-同舟云学术

Efecto de las altas presiones hidrostáticas respecto a la pasteurización térmica en los aspectos microbiológicos, sensoriales y estabilidad oxidativa de un paté de aceituna

Published:2012-01-24 Issue:1 Volume:63 Page:100-108
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

Sánchez J.,De Miguel C.,Ramírez M. R.,Delgado J.,Franco M. N.,Martín D.

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

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