NDLI: Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree

Content Provider	Scilit
Author	Yen, Gow-Chin Lin, Hsin-Tang
Copyright Year	1996
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1996.331-32.x/pdf
Ending Page	213
Page Count	9
Starting Page	205
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1996.331-32.x
Journal	International Journal of Food Science & Technology
Issue Number	2
Volume Number	31
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1996-04-01
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Heat Treatment High Pressurization Physical Properties
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree