Fruit yogurt processed with high pressure

International Journal of Food Science and Technology

Volumn 41, Issue 4, 2006, Pages 464-467

  Walker, Marcia K ^a   Farkas, Daniel F ^a   Loveridge, Vicki ^a   Meunier Goddik, Lisbeth ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Adiabatic compression heating; Ambient; Blackberry; Colour; pH; Shelf life; Viscosity

Indexed keywords

RUBUS;

EID: 33644918874     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01084.x     Document Type: Review

References (14)

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