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.

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DOI: 10.3390/FOODS12203882 GOOGLE SCHOLAR lock_openOpen access editor

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