Process–quality optimization of the vacuum freeze‐drying of apple slices by the response surface method-Reference-Cited by-同舟云学术

Process–quality optimization of the vacuum freeze‐drying of apple slices by the response surface method

Published:1999-04 Issue:2 Volume:34 Page:145-160
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Hammami Chokri¹,René Frédéric²,Marin Michèle¹

Affiliation:

1. Laboratoire de génie et microbiologie des procédés alimentaires, Institut national de la recherche agronomique, CBAI, Campus de l'INA PG, 78 850 Thiverval Grignon, France

2. Centre de Recherche Jean Thèves, 6 rue Edouard Vaillant BP 16, 91207 Athis Mons Cedex, France

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1999.00247.x

Reference65 articles.

1. Anisotropic Mechanical Properties of Apples

2. Effet combiné de l'oxygène et de la température sur l'acidification et les productions de diacétyle et d'acétoïne par Lactococcus lactis subsp lactis biovar diacetylactis

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