Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives

Authors
Van den Broeck, I Ludikhuyze, LR Weemaes, CA Van Loey, AM Hendrickx, ME
Citation
I. Van Den Broeck et al., Thermal and combined pressure-temperature inactivation of orange pectinesterase: Influence of pH and additives, VTT SYMPOS, 186, 1998, pp. 177-178
Categorie Soggetti
Current Book Contents
Journal title
FRESH NOVEL FOODS BY HIGH PRESSURE → ACNP
ISSN journal
03579387
Volume
186
Year of publication
1998
Pages
177 - 178
Database
ISI
SICI code
0357-9387(1998)186:<177:TACPIO>2.0.ZU;2-J