Comparative study of quality of cloudy pomegranate juice...

Innovative Food Science & Emerging Technologies 2013 / 07 Vol. 19

Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time

Chen, Dong, Xi, Huping, Guo, Xingfeng, Qin, Zihan, Pang, Xueli, Hu, Xiaosong, Liao, Xiaojun, Wu, Jihong
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Volume:
19
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2013.03.003
Date:
July, 2013
File:
PDF, 406 KB
english, 2013
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