Effects of High-Pressure CO 2...

Critical Reviews in Food Science and Nutrition 2015 / 05 Vol. 55; Iss. 6

Effects of High-Pressure CO 2 Processing on Flavor, Texture, and Color of Foods

Zhou, Linyan, Bi, Xiufang, Xu, Zenghui, Yang, Yingjie, Liao, Xiaojun
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Volume:
55
Language:
english
Journal:
Critical Reviews in Food Science and Nutrition
DOI:
10.1080/10408398.2012.677871
Date:
May, 2015
File:
PDF, 489 KB
english, 2015
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