Effect of Temperature, Pressure and Calcium Soaking Pre-Treatments and Pressure Shift Freezing on the Texture and Texture Evolution of Frozen Green Bell Peppers (Capsicum Annuum)

AuthID
 P-004-6FT
5
Author(s)
Van Loey, A
·
Smout, C
·
Hendrickx, M
Document Type
Article
Year published
2007
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 226, Issue: 1-2, Pages: 33-43 (11)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-34648814086
Wos: WOS:000249623300005
Source Identifiers
ISSN: 1438-2377
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