Impregnation properties of some fruits at vacuum pressure-Reference-Cited by-同舟云学术

Impregnation properties of some fruits at vacuum pressure

Published:2003-03 Issue:4 Volume:56 Page:307-314
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Mújica-Paz H,Valdez-Fragoso A,López-Malo A,Palou E,Welti-Chanes J

Publisher

Elsevier BV

Subject

Food Science

Reference17 articles.

1. Andrés, A. (1995). Impregnación a vacı́o en alimentos porosos. Aplicación al salado de quesos. Ph.D. Thesis. Universidad Politécnica de Valencia, Spain

2. AOAC. (1984). Official methods of analysis (14th ed.). Washington, DC: Association of Official Analytical Chemists

3. Design Expert. (1996). Stat-Ease Corporation, Minneapolis

4. Répertoire général des aliments;Favier;Technique et Documentation.,1995

5. Modeling of vacuum osmotic dehydration of food;Fito;Journal of Food Engineering,1994

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