Kravets, M.; Cedeño-Pinos, C.; Abea, A.; Guà rdia, M.D.; Muñoz, I.; Bañón, S.
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023, 12, 2837.
https://doi.org/10.3390/foods12152837
AMA Style
Kravets M, Cedeño-Pinos C, Abea A, Guà rdia MD, Muñoz I, Bañón S.
Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods. 2023; 12(15):2837.
https://doi.org/10.3390/foods12152837
Chicago/Turabian Style
Kravets, Marina, Cristina Cedeño-Pinos, Andrés Abea, Maria Dolors Guà rdia, Israel Muñoz, and Sancho Bañón.
2023. "Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating" Foods 12, no. 15: 2837.
https://doi.org/10.3390/foods12152837
APA Style
Kravets, M., Cedeño-Pinos, C., Abea, A., Guà rdia, M. D., Muñoz, I., & Bañón, S.
(2023). Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods, 12(15), 2837.
https://doi.org/10.3390/foods12152837