Rheological Characteristics of Quince Nectar During Ohmic Heating
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910802102962
Reference53 articles.
1. Cemeroglu, B. 2004.Fruits and Vegetables Processing Technology, Vol. 2, 35Ankara: Baskent Klise Press.
2. Effect of Ultrahigh-Temperature Continuous Ohmic Heating Treatment on Fresh Orange Juice
3. Stability and Sensory Shelf Life of Orange Juice Pasteurized by Continuous Ohmic Heating
4. The effects of ohmic heating frequency on hot-air drying rate and juice yield
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