REDUCED EFFLUENT BLANCH-COOLING METHOD USING A VIBRATORY CONVEYOR

被引：4

作者：

BROWN, GE ^{[1
]}

BOMBEN, JL ^{[1
]}

DIETRICH, WC ^{[1
]}

HUDSON, JS ^{[1
]}

FARKAS, DF ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG LAB,BERKELEY,CA 94710

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb17960.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：696 / 700

页数：5

共 20 条

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DIETRICH, WC ;

FARKAS, DF ;

HUDSON, JS ;

DEMARCHE.ES ;

SANSHUCK, DW .

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[3] EVAPORATIVE COOLING OF BLANCHED VEGETABLES [J].

COFFELT, RJ ;

WINTER, FH .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :89-91

[4]

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[5]

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[6]

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[8]

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[9]

LAZAR ME, 1971, FOOD TECHNOL-CHICAGO, V25, P684

[10]

LUND DB, 1973, IMPACT INDIVIDUAL QU

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