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

AuthID
 P-00H-BAR
5
Author(s)
Gonçalves, E
·
Pinheiro, J
·
Brandão, T
·
Silva, C
Tipo de Documento
Article
Year published
2007
Publicado
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 81, Número: 4, Páginas: 693-701
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ISSN: 0260-8774
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