EFFECT OF pH AND ASCORBIC ACID ON HIGH HYDROSTATIC PRESSURE-PROCESSED MANGO PUREE
GUERRERO-BELTRÁN, JOSÉ A., BARBOSA-CÁNOVAS, GUSTAVO V., MORAGA-BALLESTEROS, GEMMA, MORAGA-BALLESTEROS, MARÍA J., SWANSON, BARRY G.
Published in Journal of food processing and preservation (01.10.2006)
Published in Journal of food processing and preservation (01.10.2006)
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Journal Article
Effect Of pH and ascorbic acid on high hydrostatic Pressure-Processes mango puree
Guerrero-Beltran, Jose A, Barbosa-Canovas, Gustavo V, Moraga-Ballesteros, Gemma, Moraga-Ballesteros, Maria J, Swanson, Barry G
Published in Journal of food processing and preservation (01.10.2006)
Published in Journal of food processing and preservation (01.10.2006)
Get full text
Journal Article