Comparison of chemical properties of foo
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Pereira, R. (author);Pereira, M. (author);Teixeira, J. (author);Vicente, A. (aut
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Article
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2007
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Springer Science and Business Media LLC
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English
β 151 KB
## Abstract The effect of ohmic and conventional heat processing of different food products on their chemical and physical parameters was studied. Depending on the food being analysed, parameters such as pH, total solids, ash, titratable acidity, ascorbic acid, total sugars, total fatty acids, tota