Kravets, M.; Abea, A.; Guà rdia, M.D.; Muñoz, I.; Bañón, S.
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods 2023, 12, 3882.
https://doi.org/10.3390/foods12203882
AMA Style
Kravets M, Abea A, Guà rdia MD, Muñoz I, Bañón S.
Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods. 2023; 12(20):3882.
https://doi.org/10.3390/foods12203882
Chicago/Turabian Style
Kravets, Marina, Andrés Abea, Maria Dolors Guà rdia, Israel Muñoz, and Sancho Bañón.
2023. "Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles" Foods 12, no. 20: 3882.
https://doi.org/10.3390/foods12203882
APA Style
Kravets, M., Abea, A., Guà rdia, M. D., Muñoz, I., & Bañón, S.
(2023). Factors Limiting Shelf Life of a Tomato–Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods, 12(20), 3882.
https://doi.org/10.3390/foods12203882