dc.creator | Preciado-Iñiga G.E., Amador-Espejo G.G., Bárcenas M.E. | |
dc.date | 2020-12-11T06:40:51Z | |
dc.date | 2020-12-11T06:40:51Z | |
dc.date | 2018 | |
dc.date.accessioned | 2023-07-21T20:21:48Z | |
dc.date.available | 2023-07-21T20:21:48Z | |
dc.identifier | 2-s2.0-85038640232 | |
dc.identifier | http://repositorio.udlap.mx/xmlui/handle/123456789/13423 | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7745546 | |
dc.description | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85038640232&doi=10.1007%2fs13197-017-2985-x&partnerID=40&md5=ced991843fe2c4434eff97bae775f7f9 | |
dc.source | Journal of Food Science and Technology | |
dc.title | Blanching and antimicrobial mixture (potassium sorbate–sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology | |
dc.type | Article | |