Effects of high-pressure processing and pulsed electric fields on nutritional quality and health-related compounds of fruit and vegetable products

Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/95528

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Campo DC	Valor	Lengua/Idioma
dc.contributor.author	Sánchez-Moreno, Concepción	-
dc.contributor.author	Ancos, Begoña de	-
dc.contributor.author	Plaza, Lucía	-
dc.contributor.author	Elez-Martínez, Pedro	-
dc.contributor.author	Cano, M. Pilar	-
dc.date.accessioned	2014-04-15T08:48:30Z	-
dc.date.available	2014-04-15T08:48:30Z	-
dc.date.issued	2011	-
dc.identifier	isbn: 978-0-8138-1668-5	-
dc.identifier.citation	Nonthermal Processing Technologies for Food Chap. 33 : 502- 536 (2011)	-
dc.identifier.uri	http://hdl.handle.net/10261/95528	-
dc.publisher	Wiley-Blackwell	-
dc.rights	closedAccess	-
dc.title	Effects of high-pressure processing and pulsed electric fields on nutritional quality and health-related compounds of fruit and vegetable products	-
dc.type	capítulo de libro	-
dc.date.updated	2014-04-15T08:48:30Z	-
dc.description.version	Peer Reviewed	-
dc.language.rfc3066	eng	-
dc.type.coar	http://purl.org/coar/resource_type/c_3248	es_ES
item.cerifentitytype	Publications	-
item.grantfulltext	none	-
item.openairetype	capítulo de libro	-
item.fulltext	No Fulltext	-
item.openairecristype	http://purl.org/coar/resource_type/c_18cf	-
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