Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice
Kjersti AabyNofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1430 Ås, Norway. Electronic address: [email protected]Ingunn Haugland GrimsboNofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, Osloveien 1, N-1430 Ås, Norway; Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, N-4068 Stavanger, NorwayMaria Befring HovdaNofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, N-4068 Stavanger, NorwayTone Mari RodeNofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, N-4068 Stavanger, Norway
2018en
ABI
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