Enhancing the Quality Parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP) processing against thermal treatment | AVESİS

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Enhancing the Quality Parameters and extending the shelf life of pomegranate juice by High Hydrostatic Pressure (HHP) processing against thermal treatment

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18th Global Summit on FOOD and Beverages, Şikago, United States Of America, 2 - 04 October 2017, pp.12

Publication Type: Conference Paper / Full Text
City: Şikago
Country: United States Of America
Page Numbers: pp.12
Middle East Technical University Affiliated: Yes