Work

High Hydrostatic Pressure Processing of Peach Puree With and Without Antibrowning Agents

Year: 2004

Type: article

Source: Journal of Food Processing and Preservation

DOI: 10.1111/j.1745-4549.2004.tb00538.x

Authors: JOSÉ A. GUERRERO-BELTRÁN, GUSTAVO V. BARBOSA-CÁNOVAS, BARRY G. SWANSON

Institution: Washington State University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2058655229

FWCI: 1.606

Cites: 19

Cited by: 58

Related to: 10