Modelling and simulating commercial hot water blanching of potatoes
- 1 February 1985
- journal article
- research article
- Published by Springer Nature in American Journal of Potato Research
- Vol. 62 (2) , 69-82
- https://doi.org/10.1007/bf02903464
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Application of Leaching Model to Describe Potato Nutrient Losses in Hot Water BlanchingJournal of Food Science, 1982
- THE QUANTITATIVE DETERMINATION OF GLUCOSE, FRUCTOSE AND SUCROSE IN FRUITS AND POTATOESJournal of Food Science, 1974