EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC...

Journal of Food Processing and Preservation 2006 Vol. 30; Iss. 5

EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE

JOSÉ A. GUERRERO-BELTRÁN, GUSTAVO V. BARBOSA-CÁNOVAS, GEMMA MORAGA-BALLESTEROS, MARÍA J. MORAGA-BALLESTEROS, BARRY G. SWANSON
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Volume:
30
Year:
2006
Language:
english
Pages:
15
DOI:
10.1111/j.1745-4549.2006.00090.x
File:
PDF, 227 KB
english, 2006
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