BLANCHING OF WHITE POTATOES BY MICROWAVE ENERGY FOLLOWED BY BOILING WATER

• 1 July 1971
• journal article
• Published by Wiley in Journal of Food Science
• Vol. 36  (5) , 742-743
• https://doi.org/10.1111/j.1365-2621.1971.tb03293.x

Abstract

Keywords

• POTATOES
• MIN BOILING
• MICROWAVE ENERGY
• BOILING WATER
• HEAT
• INACTIVATION
• INACTIVATE PEROXIDASE