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Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality
Detailed Information
- 자료유형
- 보고서
- ISSN
- 12267708
- 서명/저자
- Blanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality / Cristobal Noe Aguilar ; Raul Rodriguez-Herrera
- 발행사항
- Seoul : Korean Society of Food Science and Technology, 2004.
- 형태사항
- pp. 104-108
- 모체레코드
- 모체정보확인
- Control Number
- shingu:206480
MARC
008040315s2004 ULKa a ENG■022 ▼a12267708
■245 ▼aBlanching at Low Temperatures A Thermal Bioprocess Applied to Fruits and Vegetables to Improve Textural Quality▼dCristobal Noe' Aguilar▼eRau'l Rodriguez-Herrera
■260 ▼aSeoul▼bKorean Society of Food Science and Technology▼c2004.
■300 ▼app. 104-108
■653 ▼aBLANCHING▼aTEMPERATURES▼aTHERMAL▼aBIOPROCESS▼aAPPLIED▼aFRUITS▼aVEGETABLES▼aIMPROVE▼aTEXTURAL▼aQUALITY
■700 ▼aCristobal Noe' Aguilar
■700 ▼aRau'l Rodriguez-Herrera
■773 ▼tFood Science and Biotechnology▼g2004년 2월호 (제13권 1호)▼d2004, 04
■SIS ▼aS021969▼b63688▼h4▼s2▼fP
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