The authors wish to thank C. Grassin and P. Fauquembergue from DSM Food Specialties for their expert knowledge in enzyme applications and F. Forest for his technical help.
Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 2, pages 716–721, March 2003
How to Cite
Degraeve, P., Saurel, R. and Coutel, Y. (2003), Vacuum Impregnation Pretreatment with Pectinmethylesterase to Improve Firmness of Pasteurized Fruits. Journal of Food Science, 68: 716–721. doi: 10.1111/j.1365-2621.2003.tb05738.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20020420 Submitted 7/12/02, Revised 11/13/02, Accepted 12/5/02, Received 12/5/02
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