INTERNAL TEMPERATURE DISTRIBUTION DURING INDIVIDUAL QUICK BLANCHING
- 1 January 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (1) , 167-170
- https://doi.org/10.1111/j.1365-2621.1972.tb03411.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Charts for Calculating Average Temperature of Thermally Conductive Food in a Cylindrical Can during Heat ProcessingCanadian Institute of Food Technology Journal, 1969
- THERMAL DESTRUCTION RATES AND REGENERATION OF PEROXIDASE IN GREEN BEANS AND TURNIPSa,bJournal of Food Science, 1959
- The Blanching ProcessPublished by Elsevier ,1958