Impact of Non-Thermal Technologies and Sanitizer Solutions on Microbial Load Reduction and Quality Factor Retention of Frozen Red Bell Peppers

AuthID
 P-005-3RH
3
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Tipo de Documento
Article
Year published
2013
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 17, Páginas: 99-105 (7)
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Publication Identifiers
SCOPUS: 2-s2.0-84873060328
Wos: WOS:000316094600013
Source Identifiers
ISSN: 1466-8564
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