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

Crelier, S.Tâche, M.-C.Raemy, A.Renken, A.Raetz, E.2006-04-182006-04-182006-04-181995https://infoscience.epfl.ch/handle/20.500.14299/229631High pressure for the inactivation of encymes in food products -thermal and HHP treatment of tomato pectin methyl esterase-text::conference output::conference proceedings::conference paper