Innovative processing technologies for pineapple processing
Author:
Affiliation:
1. Kuwait Institute of Technology; Safat Kuwait
2. Department of Food Science & Human Nutrition; Michigan State University; East Lansing Michigan USA
Publisher
John Wiley & Sons, Ltd
Reference75 articles.
1. Biotechnology under high pressure: applications and implications;Aertsen;Trends in Biotechnology,2009
2. Novel Processing Technologies for Fruits
3. Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh-cut pineapple;Alemán;Journal of the Science of Food and Agriculture,1998
4. Pulsed ultra high pressure treatments for pasteurization of pineapple juice;Alemán;Journal of Food Science,1996
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