Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles

  1. Kravets, M.
  2. Abea, A.
  3. Guàrdia, M.D.
  4. Muñoz, I.
  5. Bañón, S.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 20

Tipus: Article

DOI: 10.3390/FOODS12203882 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus