Prediction of Vitamin C Retention of Potato Strips Blanched in Water
- 30 April 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (3) , 634-638
- https://doi.org/10.1111/j.1365-2621.1987.tb06691.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Effect of Soaking-Blanching Conditions on Glucose Losses in Potato SlicesCanadian Institute of Food Science and Technology Journal, 1984
- Vitamin C Retention of Potato Fries Blanched in WaterJournal of Food Science, 1983
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- ESTIMATION OF THE SURFACE HEAT TRANSFER COEFFICIENT WITH THE PRESENCE OF NONCONDENSABLE GASESJournal of Food Science, 1976
- HEAT TRANSFER FROM CONDENSING STEAM TO VEGETABLE PIECESJournal of Food Science, 1974
- Predicting the Relationship Between Unfrozen Water Fraction and Temperature During Food Freezing Using Freezing Point DepressionTransactions of the ASAE, 1974