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ISBN (Print): 978-1-4613-6361-3

ISBN (Electronic): 978-1-4615-3112-8

Publication date (Print): 1993

DOI: 10.1007/978-1-4615-3112-8

SO-VID: d2320131-2c90-4fa2-b327-8131953033a6

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Cited by 5

Influência da temperatura e do ácido ascórbico sobre a estabilidade físico-química e atividade enzimática da água de coco (Cocos nucifera L.) acondicionada assepticament
Authors: Laura Figueiredo Abreu, José de Assis Fonseca Faria
Mikrowellen und Verpackung
Authors: Norbert Buchner
Production of thermally processed and frozen fruit
Authors: G. Burrows

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Aseptic Processing and Packaging of Particulate Foods

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