Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon-Reference-Cited by-同舟云学术

Influence of pre-treatment and storage temperature on the evolution of the colour of dried persimmon

Published:2010-10 Issue:8 Volume:43 Page:1191-1196
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cárcel J.A.,García-Pérez J.V.,Sanjuán N.,Mulet A.

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

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3. Influence of high intensity ultrasound on the drying kinetics of persimmon;Cárcel;Drying Technology,2007

4. Analysis for total sulfite in foods by using rapid distillation followed by redox titration;DeVries;Journal of the Association of Official Analytical Chemists,1986

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