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Publication | Open Access

Combined high-pressure and thermal treatments for processing of tomato puree: evaluation of microbial inactivation and quality parameters

DOIFull Paper Access

240

Citations

21

References

2003

Year

B. Krebbers, A.M. Matser, S.W. Hoogerwerf, Roy Moezelaar, Monic M. M. Tomassen, Robert W. Berg
Innovative Food Science & Emerging Technologies

References

YearCitations

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