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Impact of combined ascorbic acid/CaCl2, hydrogen peroxide and ultraviolet light treatments on structure, rheological properties and texture of fresh-cut pear (William var.)
Analia B. Garcia Loredo, Sandra N. Guerrero, Stella M. AlzamoraVolume:
114
Year:
2013
Language:
english
DOI:
10.1016/j.jfoodeng.2012.08.017
File:
PDF, 1.28 MB
english, 2013