Published in
Springer (part of Springer Nature), European Food Research and Technology, 1-2(226), p. 33-43
DOI: 10.1007/s00217-006-0505-8
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Effect of temperature, pressure and calcium soaking pre-treatments and pressure shift freezing on the texture and texture evolution of frozen green bell peppers (Capsicum annuum)
Journal article published in 2006 by
Sónia Marília Castro,
Ann Van Loey,
Jorge Alexandre Saraiva 
,
Chantal Smout,
Marc Hendrickx
,
Chantal Smout,
Marc Hendrickx
This paper was not found in any repository, but could be made available legally by the author.
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