Tissue damage in heated carrot slices. Comparing mild hot water blanching and infrared heating
| Autor: | Galindo, Federico Gómez *, Toledo, Romeo T., Sjöholm, Ingegerd |
|---|---|
| Zdroj: | In Journal of Food Engineering 2005 67(4):381-385 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect