HIGH HYDROSTATIC PRESSURE PROCESSING OF PEACH PUREE WITH AND WITHOUT ANTIBROWNING AGENTS

Journal of Food Processing and Preservation - Tập 28 Số 1 - Trang 69-85 - 2004
José Ángel Guerrero-Beltrán1, Gustavo V. Barbosa‐Cánovas1, Barry G. Swanson2
1Biological Systems Engineering Department L. J. Smith Hall Room 213 Washington State University Pullman, WA 99164‐6120
2Food Science and Human Nutrition Department Washington State University Pullman, WA 99164‐6376

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