High Pressure Processing, Thermal Processing and Freezing of 'Camarosa' Strawberry for the Inactivation of Polyphenoloxidase and Control of Browning

AuthID
 P-00W-5SS
2
Author(s)
Sulaiman, A
·
Document Type
Article
Year published
2013
Published
in FOOD CONTROL, ISSN: 0956-7135
Volume: 33, Issue: 2, Pages: 424-428 (5)
Indexing
Wos®
Scopus®
Crossref®43
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84876710881
Wos: WOS:000320286900016
Source Identifiers
ISSN: 0956-7135
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