Influence of operating conditions on sensory quality of minimally processed osmotically dehydrated guava

Journal of Food Quality

Volumn 26, Issue 2, 2003, Pages 91-103

  Panadés, Gloria ^a   Chiralt, Amparo ^b   Fito, Pedro ^b   Rodríguez, Ivania ^a   Nuñez, Maragarita ^a   Albors, Ana ^b   Jiménez, Ramiro ^a  

^a Inst Invest Indust Alimenticia   (Cuba)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ATMOSPHERIC PRESSURE; COMPUTER SOFTWARE; DEHYDRATION; FRUITS; OSMOSIS; VACUUM;

SENSORY QUALITY;

FOOD PROCESSING;

PSIDIUM GUAJAVA;

EID: 0037861936     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2003.tb00230.x     Document Type: Article

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