Technical note: The effect of heat shocks on quality retention of green beans during frozen storage-Reference-Cited by-同舟云学术

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Technical note: The effect of heat shocks on quality retention of green beans during frozen storage

Published:2007-06-28 Issue:3 Volume:15 Page:353-355
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

STEINBUCH E.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00949.x/fullpdf

Reference3 articles.

1. EVALUATION OF EVACUATED PACKAGES AS AN ALTERNATIVE TO BLANCHING FOR FROZEN SPINACH

2. Technical note: Quality retention of unblanched frozen vegetables by vacuum packing. I. Mushrooms

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Blanching of Fruits and Vegetable Products;Operations in Food Refrigeration;2012-05-14

2. Blanchiment et qualité des légumes et des fruits surgelés. Revue. 2. Aspects sensoriels;International Journal of Refrigeration;1985-01

3. Blanchiment et qualité des légumes et des fruits surgelés. Revue. I. Introduction et aspects enzymatiques;International Journal of Refrigeration;1984-11

4. Effect of different pretreatments on the quality of deep frozen green beans and carrots;International Journal of Refrigeration;1983-07

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