A Review on Acidifying Treatments for Vegetable Canned Food
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2010.491163
Reference84 articles.
1. MODELLING TEXTURAL CHANGES OF VEGETABLES DURING ACIDIFICATION UNDER ISOTHERMAL AND NON-ISOTHERMAL CONDITIONS
2. Losses by diffusion of ascorbic acid during recycled water blanching of potato tissue
3. THIAMINE, RIBOFLAVIN, AND NIACIN COSTENT OF TURKEY TISSUES AS AFFECTED BY STORAGE AND COOKING
4. Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
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