Rheological properties of tomato-based products after thermal and high-pressure treatment

Rheological properties of tomato-based products after thermal and high-pressure treatment

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Verlent, Isabel, Hendrickx, Marc, Rovere, Pierpaolo, Moldenaers, Paula, Van Loey, Ann
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 71, no. 3 (2006), p. S243-248
Materias:	Alimentos Productos Tomate Lycopersicon esculentum Propiedades reológicas Tratamiento térmico Tecnología alta presión Tratamiento de alta presión
Publicación relacionada:	Contenido en: Journal of food science

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