COLOR CHANGE KINETICS OF CELERY LEAVES UNDERGOING MICROWAVE HEATING
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,General Chemistry
Link
http://www.tandfonline.com/doi/pdf/10.1080/00986445.2010.525106
Reference45 articles.
1. Rheological characteristics and kinetics of colour degradation of green chilli puree
2. Modelling kinetics of thermal degradation of colour in peach puree
3. Kinetics of colour change of double concentrated tomato paste during thermal treatment
4. Blanch Time and Cultivar Effects on Quality of Frozen and Stored Corn and Broccoli
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