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A predictive modelling study for using high hydrostatic pressure, a food processing technology, for protein extraction

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dc.contributor.authorAltuner, EM
dc.date.accessioned2023-05-09T16:11:14Z
dc.date.available2023-05-09T16:11:14Z
dc.date.issued2016.01.01
dc.identifier.doi10.1016/j.profoo.2016.02.103
dc.identifier.endpage124
dc.identifier.issn2211-601X
dc.identifier.startpage121
dc.identifier.urihttps://hdl.handle.net/20.500.12597/13013
dc.identifier.volume7
dc.identifier.wosWOS:000386627900029
dc.relation.ispartof9TH INTERNATIONAL CONFERENCE ON PREDICTIVE MODELLING IN FOOD
dc.titleA predictive modelling study for using high hydrostatic pressure, a food processing technology, for protein extraction
dspace.entity.typePublication
relation.isWosOfPublication92bba1e9-c34a-4bde-8a45-5237dba44fc6
relation.isWosOfPublication.latestForDiscovery92bba1e9-c34a-4bde-8a45-5237dba44fc6

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