Development of ready-to-fry frozen vegetable snack and its quality evaluation-Reference-Cited by-同舟云学术

Development of ready-to-fry frozen vegetable snack and its quality evaluation

Published:2011-02-12 Issue:1 Volume:49 Page:42-49
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Maity Tanushree,Shah Alok,Raju P. S.,Bawa A. S.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-011-0257-8.pdf

Reference26 articles.

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4. Berry BW (1997) Color of cooked beef patties as influenced by formulation and final internal temperature. Food Res Int 30(7):473–478

5. Bialod D, Jolion M, LeGoff R (1978) Microwave thawing of food products using associated surface cooling. J Micro Power 13:269–274

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