![](/img/cover-not-exists.png)
Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices
Hooshyar, Leila, Hesari, Javad, Azadmard-Damirchi, SodeifLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-04202-w
Date:
January, 2020
File:
PDF, 1.65 MB
english, 2020