Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment
Livia M. Negri Rodríguez, Ricardo Arias, Trinidad Soteras, A. Sancho, Natalia Pesquero, Luciana Rossetti, Hernán Emilio Tacca, Nora Aimaretti, María Luisa Rojas Cervantes, Natalia Szerman
Topics & Concepts
PasteurizationFood scienceJoule heatingQuality (philosophy)Materials scienceMathematicsChemistryPhysicsComposite materialQuantum mechanicsFood Quality and Safety StudiesGarlic and Onion StudiesAgriculture, Soil, Plant Science