The impact of high-temperature, short-time thermal treatment on texture and weight loss of green asparagus

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 205, Issue 1, 1997, Pages 53-58

  Rodrigo, Carmen ^b   Rodrigo, Miguel ^a   Fiszman, Susana M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Asparagus texture; Kinetics HTST; Thermal degradation; Weight loss

Indexed keywords

EID: 33748831438     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050123     Document Type: Article

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