Pulsed Electric Field Technology for apple puree preservation: Escherichia Coli inactivation, quality and financial viability assessment
Pulsed electric field technology as pretreatment to enhance strawberries Fragaria ananassa ) drying efficiency and physicochemical quality
Impacto de métodos de conservação emergentes nas características do puré de maçã Fuji ao longo do tempo de prateleira
Escherichia coli inactivation in apple puree treated by high-pressure processing guaranteeing safe food product
Liofilização e desidratação de maçã “Fuji” e “Reineta Parda”: Caraterização físico-química e nutricional