Thermophysical properties of frozen parsley: A state diagram representation-Reference-Cited by-同舟云学术

Thermophysical properties of frozen parsley: A state diagram representation

Published:2021-01-13 Issue:4 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Iaccheri Eleonora¹,Cevoli Chiara¹²^ORCID,Dalla Rosa Marco¹²,Fabbri Angelo¹²

Affiliation:

1. Interdepartmental Centre for Agri‐Food Industrial Research, Alma Mater Studiorum University of Bologna Cesena Italy

2. Department of Agricultural and Food Sciences, Alma Mater Studiorum University of Bologna Cesena Italy

Funder

European Regional Development Fund

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13651

Reference30 articles.

1. Differential scanning calorimetric study of frozen sucrose and glycerol solutions

2. Tissue Electroporation: Quantification and Analysis of Heterogeneous Transport in Multicellular Environments

3. Sensory evaluation of minimally processed parsley (Petroselinum crispum), dill (Anethum graveolens) and Lovage (Levisticum officinale) stored at refrigeration temperatures;Catunescu G. M.;Bulletin of the University of Agricultural Sciences and Veterinary Medicine Cluj‐Napoca Agriculture,2012

4. Drying characteristics of dill and parsley leaves

5. The environment for chemical change in dried and frozen foods

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