High pressure processing of garlic paste: effect on the quality attributes
Version of Record online: 30 DEC 2013
© 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 6, pages 1579–1585, June 2014
How to Cite
Eroman Unni, L., Chauhan, O. P. and Raju, P. S. (2014), High pressure processing of garlic paste: effect on the quality attributes. International Journal of Food Science & Technology, 49: 1579–1585. doi: 10.1111/ijfs.12456
- Issue online: 16 MAY 2014
- Version of Record online: 30 DEC 2013
- Manuscript Accepted: 12 NOV 2013
- Manuscript Received: 4 AUG 2013
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