Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice

dc.contributor.author	Aaby, Kjersti
dc.contributor.author	Grimsbo, Ingunn Haugland
dc.contributor.author	Hovda, Maria Befring
dc.contributor.author	Rode, Tone Mari
dc.date.accessioned	2018-04-18T08:23:36Z
dc.date.available	2018-04-18T08:23:36Z
dc.date.created	2018-04-05T13:07:42Z
dc.date.issued	2018
dc.identifier.issn	0308-8146
dc.identifier.uri	http://hdl.handle.net/11250/2494605
dc.language.iso	eng	nb_NO
dc.title	Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	acceptedVersion
dc.source.journal	Food Chemistry	nb_NO
dc.identifier.doi	10.1016/j.foodchem.2018.03.100
dc.identifier.cristin	1577712
dc.relation.project	Norges forskningsråd: 262300	nb_NO
cristin.unitcode	7543,3,1,0
cristin.unitcode	7543,2,4,0
cristin.unitname	Mat og helse
cristin.unitname	Prosessteknologi
cristin.ispublished	false
cristin.fulltext	postprint
cristin.qualitycode	1