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

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

Original language	English
Title of host publication	Proceedings of Food Factory of the Future
Place of Publication	Stockholm
Publisher	Swedish Institute for Food and Biotechnology SIK
Pages	145
Publication status	Published - 2001
MoE publication type	B3 Non-refereed article in conference proceedings
Event	Food Factory of the Future - Gothenburg, Sweden Duration: 27 Jun 2001 → 29 Jun 2001

Cite this

@inproceedings{3cecf8a7e632400492f6064f95762244,

title = "Improvement of the texture of high pressure processed strawberries by vacuum infusion",

author = "Martina Lille and Karin Autio",

year = "2001",

language = "English",

series = "SIK-dokument",

publisher = "Swedish Institute for Food and Biotechnology SIK",

number = "144",

pages = "145",

booktitle = "Proceedings of Food Factory of the Future",

address = "Sweden",

note = "Food Factory of the Future ; Conference date: 27-06-2001 Through 29-06-2001",

}

Improvement of the texture of high pressure processed strawberries by vacuum infusion. / Lille, Martina; Autio, Karin.
Proceedings of Food Factory of the Future. Stockholm: Swedish Institute for Food and Biotechnology SIK, 2001. p. 145 (SIK-dokument; No. 144).

Research output: Chapter in Book/Report/Conference proceeding › Conference article in proceedings › Scientific

TY - GEN

T1 - Improvement of the texture of high pressure processed strawberries by vacuum infusion

AU - Lille, Martina

AU - Autio, Karin

PY - 2001

Y1 - 2001

M3 - Conference article in proceedings

T3 - SIK-dokument

SP - 145

BT - Proceedings of Food Factory of the Future

PB - Swedish Institute for Food and Biotechnology SIK

CY - Stockholm

T2 - Food Factory of the Future

Y2 - 27 June 2001 through 29 June 2001

ER -