Kinetic Parameters for Thermal Degradation of Green Asparagus Texture by Unsteady-state Method
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15691.x/fullpdf
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1. Kinetics of Thermal Softening of Six Legumes During Cooking
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4. INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: CHANGES IN VISUAL GREEN COLOR
5. KINETICS OF THERMAL SOFTENING OF VEGETABLES
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