Processing of cauliflower by ohmic heating: Influence of precooking on firmness

Journal of the Science of Food and Agriculture

Volumn 79, Issue 11, 1999, Pages 1406-1412

  Eliot, Sandrine C ^a   Goullieux, Adeline ^b   Pain, Jean Pierre ^a,c  

^a UNIVERSITÉ DE TECHNOLOGIE DE COMPIÈGNE   (France)

^b UNIVERSITÉ DE PICARDIE JULES VERNE   (France)

^c Inst Sci Techniques Valenciennes   (France)

Author keywords

Cauliflower; Firmness; Ohmic heating; Precooking; Processing

Indexed keywords

CAULIFLOWER; COOKING; HEATING;

EID: 0032774986     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(199908)79:11<1406::AID-JSFA378>3.0.CO;2-Y     Document Type: Article

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