Infoscience

Conference paper

High pressure for the inactivation of encymes in food products -thermal and HHP treatment of tomato pectin methyl esterase-

    Note:

    9th World Congress of Food Science and Technology; Budapest; 30.07.-04.08.1995

    Reference

    • LGRC-CONF-1995-001

    Record created on 2006-04-18, modified on 2016-08-08

Fulltext

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