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Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology
Preciado-Iñiga, Grace E., Amador-Espejo, Genaro G., Bárcenas, María E.Volume:
55
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2985-x
Date:
February, 2018
File:
PDF, 459 KB
english, 2018