A first study comparing preservation of a ready‐to‐eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

by Moreira, Sílvia A., Fernandes, Pedro A. R., Duarte, Ricardo, Santos, Diana I., Fidalgo, Liliana G., Santos, Mauro D., Queirós, Rui P., Delgadillo, Ivonne, Saraiva, Jorge A.
Published 2015