Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas
Fil:ALZAMORA, S.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina.
Guardado en:
| Autores principales: | Alzamora, Stella Maris, Hough, Guillermo |
|---|---|
| Publicado: |
1985
|
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v20_n2_p251_ALZAMORA http://hdl.handle.net/20.500.12110/paper_09505423_v20_n2_p251_ALZAMORA |
| Aporte de: |
Ejemplares similares
-
Mathematical prediction of leaching losses of water soluble vitamins during blanching of peas
por: ALZAMORA, S.M., et al. -
Optimization of vitamin, texture and color retention during peas blanching
por: Hough, Guillermo, et al.
Publicado: (1984) -
Effect of piece shape and size on leaching of vitamin C during water blanching of potato
por: Hough, Guillermo, et al.
Publicado: (1988) -
Optimization of vitamin, texture and color retention during peas blanching
por: Hough, G., et al. -
Effect of piece shape and size on leaching of vitamin C during water blanching of potato
por: Hough, G., et al.