Comparison of Chemical Properties of Food Products Processed by Conventional and Ohmic Heating*

Chemical Papers

Volumn 61, Issue 1, 2007, Pages 30-35

  Pereira, R ^a   Pereira, M ^a   Teixeira, J A ^a   Vicente, A A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

Author keywords

ascorbic acid; cloudberry jam; goat milk; ohmic heating; total fatty acids

Indexed keywords

EID: 70749137759     PISSN: 03666352     EISSN: 13369075     Source Type: Journal    
DOI: 10.2478/s11696-006-0091-z     Document Type: Article

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