검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Changes of ascorbic acid and surface color of green peas sterilized in cans subjected to end-over-end agitation Garrote RL, Silva ER, Bertone RA, Roa RD Journal of Food Engineering, 73(1), 29, 2006 |
| 2 |
A mathematical model to describe potato chemical (NaOH) peeling. Energy and mass transfer model resolution Chavez MS, Luna JA, Garrote RL Journal of Food Engineering, 32(2), 209, 1997 |
| 3 |
Apparent diffusion coefficient determination of sodium hydroxide through potato skin and flesh under different temperatures and concentration conditions Chavez MS, Luna JA, Garrote RL Journal of Food Engineering, 30(3), 377, 1996 |