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Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity
Gerardo González-Martı́nez, Lı́lia Ahrné, Vassilis Gekas, Ingegerd SjöholmVolume:
65
Year:
2004
Language:
english
Pages:
9
DOI:
10.1016/j.jfoodeng.2004.02.003
File:
PDF, 449 KB
english, 2004