Order Article Reprints

Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods. 2023; 12(15):2837. https://doi.org/10.3390/foods12152837

Kravets, Marina, Cristina Cedeño-Pinos, Andrés Abea, Maria Dolors Guàrdia, Israel Muñoz, and Sancho Bañón. 2023. "Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating" Foods 12, no. 15: 2837. https://doi.org/10.3390/foods12152837

Kravets, M., Cedeño-Pinos, C., Abea, A., Guàrdia, M. D., Muñoz, I., & Bañón, S. (2023). Validation of Pasteurisation Temperatures for a Tomato–Oil Homogenate (salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods, 12(15), 2837. https://doi.org/10.3390/foods12152837