A two-stage convective air and vacuum freeze-drying technique for bamboo shoots-Reference-Cited by-同舟云学术

A two-stage convective air and vacuum freeze-drying technique for bamboo shoots

Published:2005-06 Issue:6 Volume:40 Page:589-595
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Xu Yanyang,Zhang Min,Tu Dingyu,Sun Jincai,Zhou Lequn,Mujumdar Arun S.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00956.x/fullpdf

Reference9 articles.

1. S. Fei, and Z. Qian , (1990 ). Peoples Republic of China Special Industry Standard . Pp. 5 , 5 -298 . Beijing: China standards Publisher (Chinese).

2. Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents

3. W. Huang (1989 ). Food Detection and Analysis . Pp. 96 -98 . Shanghai: Shanghai Science and Technology Publisher (Chinese).

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