Cook Values and Optimisation of Thermal Processes
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781119470311.ch9
Reference11 articles.
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4. Color degradation kinetics of pineapple puree during thermal processing;Chutintrasi B.;LWT – Food Science and Technology,2007
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