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Original Articles

Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants
Beneficios y limitaciones del procesamiento de alimentos por tecnologías de alta presión: efectos en componentes funcionales y contaminantes abióticos

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Pages 351-364 | Received 06 Jul 2011, Accepted 20 Aug 2011, Published online: 04 Nov 2011

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