Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
10 páginas
| Autores Principales: | , , , , |
|---|---|
| Formato: | journal article |
| Lenguaje: | Inglés (English) |
| Publicado: |
Innovative Food Science & Emerging Technologies
2019
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/10818/37250 |