Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree

Published 2017 View Full Article

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Title
Effect of high hydrostatic pressure processing on the background microbial loads and quality of cantaloupe puree
Authors
Keywords
Cantaloupe puree, High pressure processing, Microbial load, Quality
Journal
FOOD RESEARCH INTERNATIONAL
Volume 91, Issue -, Pages 55-62
Publisher
Elsevier BV
Online
2016-11-30
DOI
10.1016/j.foodres.2016.11.029

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