Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation-Reference-Cited by-同舟云学术

Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation

Published:2006-03 Issue:1 Volume:73 Page:29-37
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Garrote R.L.,Silva E.R.,Bertone R.A.,Roa R.D.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

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3. Some new three level designs for the study of quantitative variables;Box;Technometrics,1960

4. Optimization of pepper lye peeling process using response surface methodology;Floros;Transaction ASAE,1987

5. Optimizing processing conditions for chemical peeling of potatoes using response methodology;Garrote;Journal of Food Science,1993

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