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.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

Non se pode exportar o documento porque pertence a outro portal.

Texto completo

lock_openTexto completo externo

DOI: 10.3390/FOODS12203882 GOOGLE SCHOLAR lock_openAcceso aberto editor

Fonte de datos: Scopus