Influence of osmodehydrofreezing with different sugars on the quality of frozen rambutan
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02058.x/fullpdf
Reference22 articles.
1. Osmotic Dehydration
2. Dermesonlouoglou, E.K. & Taoukis, P.S. (2006). Osmodehydrofreezing of sensitive fruit and vegetable: effect on quality characteristics and shelf life. URL http://dx.doi.org/10.1051/IUFoST:20060910. Last accessed 30/01/08.
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