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Effect of Thermal Process and Drying Principle on Color Loss of Pineapple Slices
by Edoun Marcel, Kuitche Alexis and Giroux François
American Journal of Food Science and Technology. 2014, 2(1), 17-20. DOI: 10.12691/ajfst-2-1-3
Pub. Date: January 20, 2014Views: 26401Downloads: 20765
drying principle thermal treatment color parameters quality product
Abstract Full Text PDF (185 KB) Full Text HTML Full Text ePUB (120 KB)
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