Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue
- 31 October 1998
- journal article
- Published by Elsevier BV in Food Research International
- Vol. 31 (8), 557-569
- https://doi.org/10.1016/s0963-9969(99)00029-0
Abstract
No abstract availableThis publication has 37 references indexed in Scilit:
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