Effect of temperature on the soda and kraft cooking of corn stalks
β Scribed by Zeinat A. Nagieb
- Publisher
- John Wiley and Sons
- Year
- 1986
- Tongue
- English
- Weight
- 372 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0021-8995
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## Abstract The effect of cooking temperature and applied pressure was investigated to determine the condition for optimum release of liquor from fish normally used in the manufacture of fish meal in the UK. Fish was cooked at 60, 80 and 100Β°C and the release of liquor during cooking was measured.