Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure

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Title
Shelf life studies on apple juice pasteurised by ultrahigh hydrostatic pressure
Authors
Keywords
Non-thermal food preservation, Ultrahigh hydrostatic pressure, Apple juice processing, Shelf life of fruit juices, Sensory attributes of fruit juices
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 62, Issue 1, Pages 915-919
Publisher
Elsevier BV
Online
2014-08-13
DOI
10.1016/j.lwt.2014.07.041

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