A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration
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| Description | scientific article published on 26 February 2015 |
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author: Liliana Fidalgo Jorge Saraiva Sílvia A. Moreira Rui P. Queirós Ivonne Delgadillo |
| Publication date | February 26, 2015 |
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