Results 221 to 230 of about 9,420 (246)
Some of the next articles are maybe not open access.
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Journal of Food Science, 2003Pascal Degraeve
exaly
Osmotic Dehydration – Vacuum Impregnation of Fruit
2008Eugenia Martin-Esparza +1 more
openaire +1 more source
Reduction in the pH of vegetables by vacuum impregnation: A study on pepper
Journal of Food Engineering, 2010Antonio Derossi +2 more
exaly

