High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety-Reference-Cited by-同舟云学术

High hydrostatic pressure treatment and storage of carrot and tomato juices: Antioxidant activity and microbial safety

Published:2007 Issue:5 Volume:87 Page:773-782
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Dede Saner,Alpas Hami,Bayındırlı Alev

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference42 articles.

1. and , Fruit juice and related products, in Spoilage of Processed Foods: Causes and Diagnosis, Food Microbiology Group, Waterloo NSW: AIFST Inc. (NSW Branch) p. 189 (2001).

2. Fruits, Vegetables and grains, in Food Microbiology Fundamentals and Frontiers, ed. by and . ASM Press, Washington DC, p. 121 (1997).

3. and , Soft drinks, cordials, juices, bottled water and related products, in Spoilage of Processed Foods: Causes and Diagnosis, Food Microbiology Group, Waterloo NSW: AIFST Inc. (NSW Branch) pp. 93–94 (2001).

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