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The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

Crossref DOI link: https://doi.org/10.1016/j.ifset.2014.10.009

Published Print: 2015-02

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Marszałek, Krystian

Mitek, Marta

Skąpska, Sylwia
Funding

Funding for this research was provided by:

National Research Center (NN 312 252540)

European Union (78/ES/ZS-II/W-2151.1/11)
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Text and Data Mining valid from 2015-02-01

Text and Data Mining valid from 2015-02-01
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This article is maintained by: Elsevier

Article Title: The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

Journal Title: Innovative Food Science & Emerging Technologies

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.ifset.2014.10.009

Content Type: article

Copyright: Copyright © 2014 Elsevier Ltd. All rights reserved.

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