Effects of ultra-high hydrostatic pressure treatments on the quality of tomato juice

  • Sebastiano Porretta, Alessandra Birzi, Claudio Ghizzoni, Enzo Vicini
  • Food Chemistry, January 1995, Elsevier
  • DOI: 10.1016/0308-8146(94)p4178-i

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http://dx.doi.org/10.1016/0308-8146(94)p4178-i