Evaluation of the impact of high pressure on the storage of filled traditional chocolates
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DOI: 10.1016/j.ifset.2017.08.019
Abstract: Abstract The aim of this study was to evaluate the influence of high hydrostatic pressure (HHP) (400 MPa for 2.5 min and 500 MPa for 1 min) and storage temperature (4 °C and 20 °C), on the physicochemical, rheological and microbiological… read more here.
Keywords: storage; filled chocolates; impact high; evaluation impact ... See more keywords