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Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice

2013-07-01
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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https://hdl.handle.net/11511/39083
Department of Food Engineering, Conference / Seminar
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