Ohmic Heating of Strawberry Products: Electrical Conductivity Measurements and Ascorbic Acid Degradation Kinetics

AuthID
 P-007-CM6
5
Author(s)
Salengke, S
·
Sastry, SK
·
Tipo de Documento
Article
Year published
2004
Publicado
in Innovative Food Science and Emerging Technologies, ISSN: 1466-8564
Volume: 5, Número: 1, Páginas: 27-36
Indexing
Scopus®
Crossref®153
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-1542319198
Source Identifiers
ISSN: 1466-8564
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