EFFECTS OF BLANCHING AND VACUUM IMPREGNATION ON...

Journal of Food Processing and Preservation 2012 Vol. aop; Iss. aop

EFFECTS OF BLANCHING AND VACUUM IMPREGNATION ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INDIAN GOOSEBERRY (PHYLLANTHUS EMBLICA L.)

NINNART CHINPRAHAST, UBONRAT SIRIPATRAWAN, AKASITH LEERAHAWONG, KITTIDEJ TRAIANANWUTTIKUL
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Volume:
aop
Year:
2012
Language:
english
Pages:
1
DOI:
10.1111/j.1745-4549.2011.00613.x
File:
PDF, 221 KB
english, 2012
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