Author:
Ceroli Paola,Procaccini Luz Milagros Garcia,Corbino Graciela,Monti Maria Cristina,Huarte Marcelo
Funder
Instituto Nacional de Tecnología Agropecuaria INTA
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Food Science
Reference41 articles.
1. Almeida GC (2005) Qualidade de batatas palito minimamente processadas. Dissertação Mestrado.Universidade Federal de Lavras, Lavras, Brasil
2. Angós I, Vírseda P, Fernández T (2008) Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres. Postharvest Biol Technol 48:422–430
3. AOAC. Association of Official Agricultural Chemist (1960) Official methods of analysis. Association of Official Agricultural Chemist, Washington 832 pp
4. Barat J, Fito P, Chiralt A (2001) Modelling of simultaneous mass transfer and structural changes in fruits tissue. J Food Eng 49:77–85
5. Biswal RN, Bozorgmehr K, Tompkins FD, Liu X (1993) Osmotic concentration of green peas prior to freezing. J Food Sci 56:1008–1012
Cited by
3 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