KINETICS OF SHRINKAGE OF MUSHROOMS DURING BLANCHING

被引：19

作者：

KONANAYAKAM, M

SASTRY, SK

机构：

[1] OHIO STATE UNIV,DEPT AGR ENGN,590 WOODY HAYES DR,COLUMBUS,OH 43210

[2] PENN STATE UNIV,DEPT FOOD SCI,UNIVERSITY PK,PA 16802

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09288.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1406 / 1411

页数：6

共 12 条

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[10] A 3-DIMENSIONAL FINITE-ELEMENT MODEL FOR THERMALLY INDUCED CHANGES IN FOODS - APPLICATION TO DEGRADATION OF AGARITINE IN CANNED MUSHROOMS [J].

SASTRY, SK ;

BEELMAN, RB ;

SPERONI, JJ .

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