The effect of high pressure processing on clingstone and...

Innovative Food Science & Emerging Technologies 2017 / 02 Vol. 39

The effect of high pressure processing on clingstone and freestone peach cell integrity and enzymatic browning reactions

Techakanon, Chukwan, Smith, Gary M., Jernstedt, Judy, Barrett, Diane M.
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:
39
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2016.12.011
Date:
February, 2017
File:
PDF, 1.29 MB
english, 2017
Conversion to is in progress
Conversion to is failed