Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

AuthID
 P-002-PHK
4
Author(s)
Document Type
Article
Year published
2011
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 4, Issue: 6, Pages: 1012-1019 (8)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-79958270485
Wos: WOS:000291487200012
Source Identifiers
ISSN: 1935-5130
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