검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions Fante L, Norena CPZ Journal of Food Engineering, 108(3), 436, 2012 |
| 2 |
Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing Matsui KN, Gut JAW, de Oliveira PV, Tadini CC Journal of Food Engineering, 88(2), 169, 2008 |
| 3 |
Mathematical model of heat transfer and enzyme inactivation in an integrated blancher cooler Arroqui C, Lopez A, Esnoz A, Virseda P Journal of Food Engineering, 58(3), 215, 2003 |
| 4 |
Mathematic model of an integrated blancher/cooler Arroqui C, Lopez A, Esnoz A, Virseda P Journal of Food Engineering, 59(2-3), 297, 2003 |