KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELS-Reference-Cited by-同舟云学术

KINETICS OF OSMOTIC DEHYDRATION IN ORANGE AND MANDARIN PEELS

Published:2001-10 Issue:4 Volume:24 Page:273-289
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

CHÁFER M.,GONZÁLEZ-MARTÍNEZ C.,ORTOLÁ M.D.,CHIRALT A.,FITO P.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2001.tb00544.x/fullpdf

Reference28 articles.

1. The Role of Pectin in Citrus Quality and Nutrition

2. P. CEREZAL, and R.M. PINERA, 1996 .Carotenoides en citricos. Generalidades, obtencion a partir de desechos del procesamiento y aplicaciones.Alimentaria. Nov.19 -32 .

3. M. CHAFER, 2000 .Osmotic dehydration of orange peel (Valencia Late) and mandarin peel (Satsuma). Doctoral Thesis . Polytechnic University of Valencia, Spain, Valencia.

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