Green beans (Phaseolus vulgaris, L.) quality loss upon thawing

Journal of Food Engineering

Volumn 65, Issue 1, 2004, Pages 37-48

  Martins, R C ^a   Silva, C L M ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

Computer simulation; Green beans; Quality retention; Thawing

Indexed keywords

COMPUTER SIMULATION; HEALTH CARE; MICROBIOLOGY; NUTRITION; REFRIGERATION; SENSORS; THAWING; VITAMINS;

GREEN BEANS; QUALITY LOSSES; QUALITY RETENTION; REFRIGERATION TEMPERATURES;

FOOD PRODUCTS;

PHASEOLUS (ANGIOSPERM); PHASEOLUS VULGARIS;

EID: 2342466127     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2003.12.001     Document Type: Article

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