Effect of high pressure (HP) or thermal processing (TP) technologies for colour and lycopene stability of tomato juice during long term high temperature storage.

Autoria(s): Jayathunge, Lasanthi Renuka Kodikara Gedara; Grant, Irene; Linton, Mark; Patterson, Margaret; Koidis, Anastasios
Data(s)

01/12/2014
Identificador

http://pure.qub.ac.uk/portal/en/publications/effect-of-high-pressure-hp-or-thermal-processing-tp-technologies-for-colour-and-lycopene-stability-of-tomato-juice-during-long-term-high-temperature-storage(bf4f717d-099e-41d3-874f-523cfa2b9e65).html
Idioma(s)

eng
Direitos

info:eu-repo/semantics/restrictedAccess
Fonte

Jayathunge , L R K G , Grant , I , Linton , M , Patterson , M & Koidis , A 2014 , ' Effect of high pressure (HP) or thermal processing (TP) technologies for colour and lycopene stability of tomato juice during long term high temperature storage. ' 43rd Annual Food Research Conference , Dublin , Ireland , 10/12/2014 - 11/12/2014 , .
Tipo

conferenceObject
Acesso ao item digital