Influence of high pressure treatment on sensorial and nutritional quality of fruit and vegetables

Progress in Biotechnology

Volumn 19, Issue C, 2002, Pages 417-421

  Butz, P ^a   Fernandez Garcia A ^a   Tauscher, B ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 65549157652     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80133-2     Document Type: Article

References (14)

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6. DIN ISO 4120. Sensory analysis-methodology (1995), Beauth Verlag, Berlin
7. DIN 10952. Sensory testing methods (scoring) (1983), Beuth Verlag, Berlin
8. L-31.00/3. Food Analysis: Determination of titrable acid in foods. Collection of Official methods under article 35 (1997), German Food Act. Beuth Verlag, Berlin
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12. Parish M.E. Lebensmittel-Wissenschaft und Technologie 31 (1998) 439-442 5
13. Parish M.E. In: Heremans K. (Ed). High pressure research in the Biosciences and Biotechnology (1997), Leuven University Press, Leuven, Belgium 443-446
14. Donsi G., Ferrari G., and Di Matteo M. Ital. J. Food Sci. 8 2 (1996) 99-106