Simultaneous diffusion of citric acid and ascorbic acid in prepeeled potatoes

Journal of Food Process Engineering

Volumn 19, Issue 1, 1996, Pages 27-48

  Lombardi, A M ^a   Zaritzky, N E ^a,b  

^a UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

^b CENTRO DE INVESTIGACIÓN Y DESARROLLO EN CRIOTECNOLOGÍA DE ALIMENTOS CIDCA   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOXYLIC ACIDS; CHEMICAL ANALYSIS; DIFFUSION; MATHEMATICAL MODELS; PH EFFECTS; TISSUE;

ASCORBIC ACID; CHEMICAL PRESERVATIVES; CITRIC ACID; DICHLOROPHENOL INDOPHENOL METHOD; MULTICOMPONENT ANALYSIS; POTATOES; VEGETABLE;

FOOD PROCESSING;

EID: 0030123288     PISSN: 01458876     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4530.1996.tb00379.x     Document Type: Article

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