High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue

C. Luscher(Technische Universität Berlin), Dietrich Knorr(Technische Universität Berlin), Oliver Schlüter(Leibniz Institute for Agricultural Engineering and Bioeconomy)
Innovative Food Science & Emerging Technologies
January 25, 2005
10.1016/j.ifset.2002.05.001
Cited by 73

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