Comparing thermal and high pressure processing of carrots at different processing intensities by headspace fingerprinting
- 26 January 2013
- journal article
- research article
- Published by Elsevier BV in Innovative Food Science & Emerging Technologies
- Vol. 18, 31-42
- https://doi.org/10.1016/j.ifset.2013.01.005
Abstract
No abstract availableKeywords
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