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Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice
Date
2013-07-01
Author
Alpas, Hami
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This work is licensed under a
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
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URI
https://hdl.handle.net/11511/39083
DOI
https://doi.org/10.1016/j.copbio.2013.05.342
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Department of Food Engineering, Conference / Seminar
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H. Alpas, “Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice,” 2013, vol. 24, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/39083.
