Fruit yogurt processed with high pressure
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01084.x/fullpdf
Reference14 articles.
1. Ultra-High Pressure Pasteurization of Fresh Cut Pineapple
2. Characteristics of stirred low-fat yoghurt as affected by high pressure
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