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Effect of Steam Temperature, Speed of Cooling and Cutin Disruption in Steam and Lye Peeling of Apples

✍ Scribed by D. A. SMITH; W. A. DOZIER; W. A. GRIFFEY; K. S. RYMAL

Book ID: 108805576
Publisher: Institute of Food Technologists
Year: 1982
Tongue: English
Weight: 369 KB
Volume: 47
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1982.tb11075.x

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