INFLUENCE OF FREEZE‐DRYING PARAMETERS ON THE RETENTION OF FLAVOR COMPOUNDS OF COFFEE
- 1 January 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (1) , 119-122
- https://doi.org/10.1111/j.1365-2621.1973.tb02792.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- RETENTION OF 2-PROPANOL AT LOW CONCENTRATION BY FREEZE DRYING CARBOHYDRATE SOLUTIONSJournal of Food Science, 1972
- Flavour retention in drying preconcentrated food liquidsJournal of Chemical Technology & Biotechnology, 1971
- EFFECTS OF PROCESS VARIABLES ON RETENTION OF VOLATILES IN FREEZE-DRYINGJournal of Food Science, 1970