Using Numerical Analysis to Develop and Evaluate the Method of High Temperature Sous-Vide to Soften Carrot Texture in Different-Sized Packages
Hong, Yoon-Ki, Uhm, Joo-Tae, Yoon, Won ByongVolume:
79
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.12427
Date:
April, 2014
File:
PDF, 2.02 MB
english, 2014