Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating

Published 2009 View Full Article

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Title
Processing and quality characteristics of apple slices processed under simultaneous infrared dry-blanching and dehydration with intermittent heating
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 97, Issue 1, Pages 8-16
Publisher
Elsevier BV
Online
2009-08-05
DOI
10.1016/j.jfoodeng.2009.07.021

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