YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb06565.x/fullpdf
Reference8 articles.
1. AOAC . 1975 . "Official Methods of Analysis ," 12th ed. , P. 395 . Association of Official Agricultural Chemists, Washington, D.C.
2. EFFLUENT GENERATION, ENERGY USE AND COST OF BLANCHING
3. YIELDS AND SOLIDS LOSS IN STEAM BLANCHING COOLING AND FREEZING VEGETABLES
4. COOKED WEIGHT AND SOLIDS LOSS OF AIR-COOLED AND WATER-COOLED FROZEN VEGETABLES
5. EVAPORATIVE COOLING OF BLANCHED VEGETABLES
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