INFLUENCE OF OPERATING CONDITIONS ON SENSORY QUALITY OF MINIMALLY PROCESSED OSMOTICALLY DEHYDRATED GUAVA.
| Autor: | PANADÉS, GLORIA, CHIRALT, AMPARO, FITO, PEDRO, RODRÍGUEZ, IVANIA, NUÑEZ, MARAGARITA, ALBORS, ANA, JIMÉNEZ, RAMIRO |
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| Zdroj: | Journal of Food Quality; 2003, Vol. 26 Issue 2, p91-103, 13p |
| Databáze: | Complementary Index |
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