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Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High-Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment.

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Bibliographic Details
Title:	Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High-Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment.
Authors:	Gong, Yi¹, Yu, Jian‐Yong², Qian, Ping², Meng, Jun¹, Zhang, Xiao‐Juan², Lu, Rong‐Rong¹
Source:	Journal of Food Process Engineering; Aug2015, Vol. 38 Issue 4, p395-404, 10p
Database:	Applied Science & Technology Source
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Description
ISSN:	01458876
DOI:	10.1111/jfpe.12170