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Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Detailed Information
- 자료유형
- 기사
- ISSN
- 12267708
- 서명/저자
- Blanching at Low Temperatures : A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality / Cristobal Noe Aguilar, Raul Rodriguez-Herrera, Julio Cesar Montanez-Saenz, Maria de la Luz Reyes-Vega, Juan Carlos Contreras-Esquivel
- 발행사항
- 서울 : Korean Societyof Food Science&Technology, 2004.
- 형태사항
- pp. 104-108
- 모체레코드
- 모체정보확인
- Control Number
- kjul:60062615
MARC
008060116s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aBlanching at Low Temperatures▼bA Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality▼dCristobal Noe Aguilar, Raul Rodriguez-Herrera, Julio Cesar Montanez-Saenz, Maria de la Luz Reyes-Vega, Juan Carlos Contreras-Esquivel
■260 ▼a서울▼bKorean Societyof Food Science&Technology▼c2004.
■300 ▼app. 104-108
■653 ▼aBLANCHING▼aTEMPERATURES
■700 ▼aCristobal Noe Aguilar, Raul Rodriguez-Herrera, Julio Cesar Montanez-Saenz, Maria de la Luz Reyes-Vega, Juan Carlos Contreras-Esquivel
■773 ▼tFood Science and Biotechnology▼gVolume13. Number1. (2004 February)▼d2004, 02
■SIS ▼aS011438▼b60050258▼h8▼s2
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