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Minimal processing of food: sous vide technique.
- Published in:
- MESO, 2024, v. 26, n. 3, p. 221
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- Article
The Effect of High Voltage Electrical Discharge on the Physicochemical Properties and the Microbiological Safety of Rose Hip Nectars.
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- Foods, 2022, v. 11, n. 5, p. 651, doi. 10.3390/foods11050651
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- Article
Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 90, doi. 10.17508/CJFST.2016.8.2.08
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- Article
REDUCTION OF SELECTED SPOILAGE BACTERIA BY TRANS-2-HEXENAL, LACTIC ACID AND HYDROGEN PEROXIDE ON MINIMALLY PROCESSED CABBAGE AND CARROTS.
- Published in:
- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 2919, doi. 10.1111/jfpp.12543
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- Article