Mass Transfer and Textural Changes during Processing of Apples by Combined Methods

Journal of Food Science

Volumn 58, Issue 5, 1993, Pages 1118-1124

  MONSALVE‐GONÁLEZ, ADELMO ^a   BARBOSA‐CÁNOVAS, GUSTAVO V ^a   CAVALIERI, RALPH P ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

apples; combined methods preservation; mass transfer; texture; water activity

Indexed keywords

EID: 0001704906     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1993.tb06128.x     Document Type: Article

References (40)

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