Cite
HARVARD Citation
Albertos, I. et al. (2016). Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. Innovative food science & emerging technologies. pp. 115-122. [Online].
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Albertos, I. et al. (2016). Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks. Innovative food science & emerging technologies. pp. 115-122. [Online].