Strawberry Puree Processed by Thermal, High Pressure, or Power Ultrasound: Process Energy Requirements and Quality Modeling During Storage

AuthID
 P-00W-5TK
3
Author(s)
Sulaiman, A
·
Farid, M
·
Tipo de Documento
Article
Year published
2017
Publicado
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 23, Número: 4, Páginas: 293-309 (17)
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Wos®
Scopus®
Crossref®12
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28595485
SCOPUS: 2-s2.0-85020431052
Wos: WOS:000403219100001
Source Identifiers
ISSN: 1082-0132
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