Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers.
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| Title: | Effects of Subzero Isochoric Cooling at Low‐ and High‐Pressure Conditions on the Shelf Life and Physicochemical Qualities of Cut Bell Peppers. |
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| Authors: | McGraw, Valerie S.1,2 (AUTHOR) valerie.mcgraw@usda.gov, Atci, Sumeyye1 (AUTHOR), Li, Jiayuan1 (AUTHOR), Powell-Palm, Matthew J.3,4 (AUTHOR), Rubinsky, Boris2 (AUTHOR), Bilbao-Sainz, Cristina1 (AUTHOR), Jha, Poulami (AUTHOR) pojha@wiley.com |
| Source: | Journal of Food Processing & Preservation. 7/1/2026, Vol. 2026, p1-12. 12p. |
| Database: | Business Source Ultimate |
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