Sensory Shelf-Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste
Article first published online: 5 JUL 2011
© 2011 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 6, pages S388–S395, August 2011
How to Cite
Jacobo-Velázquez, D. A. and Hernández-Brenes, C. (2011), Sensory Shelf-Life Limiting Factor of High Hydrostatic Pressure Processed Avocado Paste. Journal of Food Science, 76: S388–S395. doi: 10.1111/j.1750-3841.2011.02259.x
- Issue published online: 5 AUG 2011
- Article first published online: 5 JUL 2011
- MS 20101418 Submitted 12/16/2010, Accepted 4/28/2011.
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