Forced-air, vacuum, and hydro precooling of cauliflower (Brassica oleracea L. var. botrytis cv. Freemont): part I. determination of precooling parameters
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v34n4/v34n4a13.pdf
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4. Functional Analysis of the Differences in the Dimensions of Two Types of Boiled and Steamed Rice Grains;International Journal of Food Science;2021-07-29
5. Colour and chlorophyll level modelling in vacuum-precooled green beans during storage;Journal of Food Engineering;2021-07
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