Mild High-Pressure Treatments as an Alternative to Conventional Thermal Blanching: A Case Study on Pepper Fruits

AuthID
 P-00P-Q2J
3
Author(s)
Tipo de Documento
Book Chapter
Year published
2014
Publicado
in Improving Food Quality with Novel Food Processing Technologies
Páginas: 155-181
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85054219931
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service