Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice
Published 2016 View Full Article
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Title
Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice
Authors
Keywords
High hydrostatic pressure, Ultrahigh temperature, Ginger juice, Quality, Storage
Journal
Food and Bioprocess Technology
Volume 9, Issue 10, Pages 1779-1793
Publisher
Springer Nature
Online
2016-06-26
DOI
10.1007/s11947-016-1759-1
References
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