Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching.
Guardado en:
| Autor Corporativo: | Modelado y Diseño en Ingeniería de Alimentos |
|---|---|
| Otros Autores: | Lespinard, Alejandro R., Goñi, Sandro M., Salgado, P.R, Mascheroni, Rodolfo H. |
| Formato: | Desconocido |
| Acceso en línea: | http://doi.org/10.1016/j.jfoodeng.2008.10.025 |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
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