검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The effect of low temperature blanching on the texture of whole processed new potatoes Abu-Ghannam N, Crowley H Journal of Food Engineering, 74(3), 335, 2006 |
| 2 |
The firmness of stored tomatoes (cv. Tradiro). 2. Kinetic and Near Infrared models to describe pectin degrading enzymes and firmness loss Van Dijk C, Boeriu C, Stolle-Smits T, Tijskens LMM Journal of Food Engineering, 77(3), 585, 2006 |