Preventing enzymatic browning of potato by microwave blanching

Sciences des Aliments

Volumn 21, Issue 2, 2001, Pages 149-160

  Severini, Carla ^a   De Pilli, Teresa ^a   Baiano, Antonietta ^a   Mastrocola, Dino ^b   Massini, Roberto ^c  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF UDINE   (Italy)

^c UNIVERSITY OF PARMA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0035598569     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.21.149-160     Document Type: Article

References (19)

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