Study and optimization of osmotic dehydration of cherry...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 03 Vol. 60; Iss. 2

Study and optimization of osmotic dehydration of cherry tomatoes in complex solution by response surface methodology and desirability approach

Derossi, A., Severini, C., Del Mastro, A., De Pilli, T.
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Volume:
60
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.056
Date:
March, 2015
File:
PDF, 671 KB
english, 2015
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