Inactivation of Saccharomyces cerevisiae in conference pear with high pressure carbon dioxide and effects on pear quality

  1. Valverde, M.T.
  2. Marín-Iniesta, F.
  3. Calvo, L.
Journal:
Journal of Food Engineering

ISSN: 0260-8774

Year of publication: 2010

Volume: 98

Issue: 4

Pages: 421-428

Type: Article

DOI: 10.1016/J.JFOODENG.2010.01.022 GOOGLE SCHOLAR
Data source: Scopus