MICROWAVE BLANCHING EFFECTS ON COLOR, CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN ASPARAGUS
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1997.tb00488.x/fullpdf
Reference19 articles.
1. Zur Frage von Fermentaktivität und Qualität von Gemüsegefrierkonserven. 1. Mitt. Die verbleibende Restaktivität an Peroxydase
2. MICROWAVE AND CONVENTIONAL BLANCHING EFFECTS ON CHEMICAL, SENSORY, AND COLOR CHARACTERISTICS OF FROZEN BROCCOLI
3. MICROWAVE BLANCHING EFFECTS ON CHEMICAL, SENSORY AND COLOR CHARACTERISTICS OF FROZEN GREEN BEANS
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