Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
出版年份 2014 全文链接
标题
Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
作者
关键词
Mushroom, Blanching, Ultrasound, Shrinkage, Quality parameters, Polyphenoloxidase
出版物
Food and Bioprocess Technology
Volume 8, Issue 1, Pages 41-53
出版商
Springer Nature
发表日期
2014-08-04
DOI
10.1007/s11947-014-1373-z
参考文献
相关参考文献
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