Modelling the Kinetics of Peroxidase Inactivation, Colour and Texture Changes of Pumpkin (Cucurbita Maxima L.) During Blanching

AuthID
 P-004-8GK
5
Author(s)
Pinheiro, J
·
Tipo de Documento
Article
Year published
2007
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 81, Número: 4, Páginas: 693-701 (9)
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Publication Identifiers
SCOPUS: 2-s2.0-33947167286
Wos: WOS:000245700100007
Source Identifiers
ISSN: 0260-8774
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