Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices
出版年份 2020 全文链接
标题
Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume -, Issue -, Pages -
出版商
Springer Science and Business Media LLC
发表日期
2020-01-02
DOI
10.1007/s13197-019-04202-w
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