Effect of Microwave Blanching on the Yield and Quality of Canned Mushrooms
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 965-966
- https://doi.org/10.1111/j.1365-2621.1986.tb11209.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- DEVELOPMENT OF ACIDIFICATION PROCESSING TECHNOLOGY TO IMPROVE COLOR AND REDUCE THERMOPHILIC SPOILAGE OF CANNED MUSHROOMSJournal of Food Processing and Preservation, 1984
- INFLUENCE OF VACUUM SOAKING ON YIELD AND QUALITY OF CANNED MUSHROOMSJournal of Food Science, 1974