Author:
Rejano L.,Sánchez A.H.,Montaño A.,Casado F.J.,de Castro A.
Reference34 articles.
1. Effect of different soluble solids in the water on the ascorbic acid losses during water blanching of potato tissue;Arroqui;Journal of Food Engineering,2001
2. Ball, C. O. (1923). Thermal process time for canned food. Bull. No. 38, Vol. 7. Part 1, Washington, DC: National Research Council.
3. Lactic acid fermentation and storage of blanched garlic;de Castro;International Journal of Food Microbiology,1998
4. Color and texture change kinetics in ripening bananas;Chen;Lebensmittel-Wissenschaft und Technologie,2002
5. Heat transfer characteristics of cucumbers during blanching;Fasina;Journal of Food Engineering,2001
Cited by
6 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献