Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam-Reference-Cited by-同舟云学术

Comparative effect of high pressure processing and traditional thermal treatment on the physicochemical, microbiology, and sensory analysis of olive jam

Published:2013-07-23 Issue:4 Volume:64 Page:432-441
ISSN:1988-4214
Container-title:Grasas y Aceites
language:
Short-container-title:Grasas y Aceites

Author:

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

Publisher

Editorial CSIC

Subject

Organic Chemistry,Food Science

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