고압처리가 신선 과채음료의 저장기간 중 품질 안정성에 미치는 영향 = Effects of High Pressure on Quality Stability of Fresh Fruit Puree and Vegetable Extracts During Storage

참고문헌 (Reference)

1 김병삼, "신선편이 채소류 가공작업장 내 시설 및 제품의 미생물 오염 실태" 한국식품저장유통학회 16 (16): 573-578, 2009

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8 Urrutia－Ｂenet, G., "High-pressure low-temperature processing of foods : Impact of meta-stable phases on process and quality parameters" Berlin University of Technology 2005

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15 Deliza, R., "Application of high pressure technology in the fruit juice processing: benefits perceived by consumers" 67 : 241-246, 2005

16 Avelina, F.G., "Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different" 213 : 290-296, 2001