Comparison of water and infrared blanching methods for processing performance and final product quality of French fries

标题
Comparison of water and infrared blanching methods for processing performance and final product quality of French fries
作者
关键词
-
出版物
JOURNAL OF FOOD ENGINEERING
Volume 121, Issue -, Pages 135-142
出版商
Elsevier BV
发表日期
2013-08-14
DOI
10.1016/j.jfoodeng.2013.08.001

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More