CALCIFICATION OF DICED TOMATOES BY LIQUID DIPPING VERSUS ELECTROSTATIC POWDER COATING.

Autor: Rao, S. N.1, Barringer, S. A.1 Barringer.11@osu.edu
Zdroj: Journal of Food Processing & Preservation. Feb2006, Vol. 30 Issue 1, p71-78. 8p. 2 Graphs.
Databáze: Business Source Ultimate