Influence of Sous vide Treatment and High Pressure Processing on Nutritional Value and Overall Acceptance of Pulse Spreads
Authors
Asnate Ķirse
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Daina Kārkliņa
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Sandra Muižniece-Brasava
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Ruta Galoburda
Faculty of Food Technology, Latvia University of Agriculture, Jelgava, Latvia
Language: English
Page range: 474 - 480
Submitted on: Oct 4, 2016
Accepted on: Nov 16, 2017
Published on: Jan 19, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
Related subjects:
© 2018 Asnate Ķirse, Daina Kārkliņa, Sandra Muižniece-Brasava, Ruta Galoburda, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.