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Effect of processing by hydrostatic high pressure of two ready to heat vegetable meals and stability after

Rosa Masegosa1, Jonathan Delgado-Adámez1, Rebeca Contador1

  • 1Instituto Tecnológico Agroalimentario de Extremadura (INTAEX) (Technological Agri-Food Institute), Badajoz, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|August 3, 2013
PubMed

Keywords:
Hydrostatic high pressureantioxidant activityready to heatvegetable meal

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