CALCIFICATION OF DICED TOMATOES BY LIQUID DIPPING VERSUS ELECTROSTATIC POWDER COATING.
Autor: | Rao, S. N.1, Barringer, S. A.1 Barringer.11@osu.edu |
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Zdroj: | Journal of Food Processing & Preservation. Feb2006, Vol. 30 Issue 1, p71-78. 8p. 2 Graphs. |
Databáze: | Business Source Ultimate |
Externí odkaz: |