YIELDS AND SOLIDS LOSS IN WATER AND STEAM BLANCHING, WATER AND AIR COOLING, FREEZING, AND COOKING OF BROCCOLI SPEARS
- 1 September 1980
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 45 (5), 1408-1410
- https://doi.org/10.1111/j.1365-2621.1980.tb06565.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- EFFLUENT GENERATION, ENERGY USE AND COST OF BLANCHINGJournal of Food Process Engineering, 1977
- COOKED WEIGHT AND SOLIDS LOSS OF AIR‐COOLED AND WATER‐COOLED FROZEN VEGETABLESJournal of Food Science, 1977
- YIELDS AND SOLIDS LOSS IN STEAM BLANCHING COOLING AND FREEZING VEGETABLESJournal of Food Science, 1975
- EVAPORATIVE COOLING OF BLANCHED VEGETABLESJournal of Food Science, 1973