MAXIMUM CHANGE IN PHYSICAL AND QUALITY PARAMETERS OF FLUID FOODS DURING CONTINUOUS FLOW HEATING. APPLICATION TO LIQUID WHOLE EGG

✍ Scribed by M. H. HAMID-SAMIMI; K. R. SWARTZEL

• Book ID: 111339726
• Publisher: John Wiley and Sons
• Year: 1985
• Tongue: English
• Weight: 542 KB
• Volume: 8
• Category: Article
• ISSN: 0145-8892
• DOI: 10.1111/j.1745-4549.1985.tb00700.x