Improvement of the texture of high pressure processed strawberries by vacuum infusion

Martina Lille, Karin Autio

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientific

Original languageEnglish
Title of host publicationProceedings of Food Factory of the Future
Place of PublicationStockholm
PublisherSwedish Institute for Food and Biotechnology SIK
Pages145
Publication statusPublished - 2001
MoE publication typeB3 Non-refereed article in conference proceedings
EventFood Factory of the Future - Gothenburg, Sweden
Duration: 27 Jun 200129 Jun 2001

Publication series

SeriesSIK-dokument
Number144
ISSN0280-9737

Conference

ConferenceFood Factory of the Future
CountrySweden
CityGothenburg
Period27/06/0129/06/01

Cite this

Lille, M., & Autio, K. (2001). Improvement of the texture of high pressure processed strawberries by vacuum infusion. In Proceedings of Food Factory of the Future (pp. 145). Swedish Institute for Food and Biotechnology SIK. SIK-dokument, No. 144