Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice | AVESİS

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Effect of high hydrostatic pressure processing (HHP) on quality properties, squeezing pressure effect and shelf life of pomegranate juice

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European Biotechnology Congress, Bratislava, Slovakia, 16 - 18 May 2013, vol.24

Publication Type: Conference Paper / Summary Text
Volume: 24
Doi Number: 10.1016/j.copbio.2013.05.342
City: Bratislava
Country: Slovakia
Middle East Technical University Affiliated: Yes