Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Maria Ximena Quintanilla Carvajal; Luz Indira Sotelo Diaz

doi:10.1016/j.ifset.2014.10.011

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Título traducido de la contribución: Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

Maria Ximena Quintanilla Carvajal (Autor Corresponsal), Luz Indira Sotelo Diaz (Tercer Autor)

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39 Citas (Scopus)

Título traducido de la contribución	Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper
Idioma original	Indefinido/desconocido
Páginas (desde-hasta)	1-10
Número de páginas	9
Publicación	Innovative Food Science and Emerging Technologies
DOI	https://doi.org/10.1016/j.ifset.2014.10.011
Estado	Publicada - 27 dic. 2014

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10.1016/j.ifset.2014.10.011Licencia: CC BY-ND

http://dx.doi.org/10.1016/j.ifset.2014.10.011Licencia: CC BY-ND

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title = "Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper",

author = "\{Quintanilla Carvajal\}, \{Maria Ximena\} and \{Sotelo Diaz\}, \{Luz Indira\}",

year = "2014",

month = dec,

day = "27",

doi = "10.1016/j.ifset.2014.10.011",

language = "Indefinido/desconocido",

pages = "1--10",

journal = "Innovative Food Science and Emerging Technologies",

issn = "1466-8564",

publisher = "Elsevier B.V.",

}

Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper. / Quintanilla Carvajal, Maria Ximena (Autor Corresponsal); Sotelo Diaz, Luz Indira (Tercer Autor).
En: Innovative Food Science and Emerging Technologies, 27.12.2014, p. 1-10.

Producción científica: Contribución a una revista › Artículo › revisión exhaustiva

TY - JOUR

T1 - Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper

AU - Quintanilla Carvajal, Maria Ximena

AU - Sotelo Diaz, Luz Indira

PY - 2014/12/27

Y1 - 2014/12/27

U2 - 10.1016/j.ifset.2014.10.011

DO - 10.1016/j.ifset.2014.10.011

M3 - Artículo

SN - 1466-8564

SP - 1

EP - 10

JO - Innovative Food Science and Emerging Technologies

JF - Innovative Food Science and Emerging Technologies

ER -