Technical note: Effects of pretreatments on the sensory properties of plantain and yam on frozen storage
- 1 April 1989
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 24 (2) , 195-197
- https://doi.org/10.1111/j.1365-2621.1989.tb00634.x
Abstract
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This publication has 1 reference indexed in Scilit:
- Effects of calcium pre‐treatments and freezing rates on fluid loss from plantain productsInternational Journal of Food Science & Technology, 1984