The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice
- 30 June 2004
- journal article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 5 (2), 135-149
- https://doi.org/10.1016/j.ifset.2003.11.005
Abstract
No abstract availableKeywords
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