Predicting the end point of a blanching process
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
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4. On the question of enzyme activity and quality of frozen vegetables. I. Remaining residual activity of peroxidase;Böttcher;Die Nahrung,1975
5. Kinetic parameters for thermal inactivation of cut green beans lipoxygenase calculated using unsteady–state methods;Garrote;International Journal of Food Science and Technology,2001
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