Evaluation of a Conduction Heating Food Model for Ascorbic Acid Retention and Color Formation During Thermal Processing

✍ Scribed by Ghazala, S.; Ramaswamy, H.S.; van de Voort, F.R.; Prasher, S.O.; Barrington, S.

• Book ID: 123353048
• Publisher: Elsevier
• Year: 1989
• Weight: 942 KB
• Volume: 22
• Category: Article
• ISSN: 0315-5463
• DOI: 10.1016/S0315-5463(89)70600-3