Quality of Banana Puree During Storage: a Comparison of...

Food and Bioprocess Technology 2016 / 3 Vol. 9; Iss. 3

Quality of Banana Puree During Storage: a Comparison of High Pressure Processing and Thermal Pasteurization Methods

Xu, Zhenzhen, Wang, Yongtao, Ren, Pengyan, Ni, Yuanying, Liao, Xiaojun
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
9
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-015-1635-4
Date:
March, 2016
File:
PDF, 561 KB
english, 2016
Conversion to is in progress
Conversion to is failed