Modelling the change in colour of broccoli and green beans during blanching

Innovative Food Science and Emerging Technologies

Volumn 2, Issue 4, 2001, Pages 303-313

  Tijskens, L M M ^a   Schijvens, E P H M ^a   Biekman, E S A ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Blanching; Broccoli; Green beans; Green colour; Kinetic modelling

Indexed keywords

BRASSICA OLERACEA VAR. BOTRYTIS;

EID: 0035605618     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(01)00045-5     Document Type: Article

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