Effect of High Hydrostatic Pressure Processing on Microbiological Shelf-Life and Quality of Fruits Pretreated with Ascorbic Acid or SnCl(2)

por Argyri, Anthoula A., Tassou, Chrysoula C., Samaras, Fotios, Mallidis, Constantinos, Chorianopoulos, Nikos
Publicado 2014