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Effect of citric acid and blanching pre-treatments on drying and rehydration of Amasya red apples

Author
DOYMAZ, Ibrahim1
[1] Department of Chemical Engineering, Yildiz Technical University, 34210 Esenler, Istanbul, Turkey
Source

Food and bioproducts processing. 2010, Vol 88, Num 2-3, pp 124-132, 9 p ; ref : 1 p

ISSN
0960-3085
Scientific domain
Food science technology
Publisher
Institution of Chemical Engineers, Rugby
Publication country
United Kingdom
Document type
Article
Language
English
Keyword (fr)
Acide citrique Blanchiment (aliment) Pomme Prétraitement Rouge Réhydratation Séchage Fruit
Keyword (en)
Citric acid Blanching Apple Pretreatment Red Rehydration Drying Fruit
Keyword (es)
Cítrico ácido Blanqueo Manzana Pretratamiento Rojo Rehidratación Secado Fruto
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22989729

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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