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    ou:urlScopus <https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84915776047&origin=inward>;
    dcterms:title "Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum purée";
    ou:bibtex "@article{Cava2014,title = {Effect of a different high pressure thermal processing compared to a traditional thermal treatment on a red flesh and peel plum pur{\\'e}e},journal = {Innovative Food Science and Emerging Technologies},year = {2014},volume = {26},pages = {26-33},author = {Garc{\\'i}a-Parra, J. and Gonz{\\'a}lez-Cebrino, F. and Cava, R. and Ram{\\'i}rez, R.}}";
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