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Analysis of temperature distribution in potato tissue during blanching and its effect on the absolute residual pectin methylesterase activity.
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Institutet för livsmedel och bioteknik.
2004 (English)In: Journal of Food Engineering, Vol. 65, p. 433-441Article in journal (Refereed)
Place, publisher, year, edition, pages
2004. Vol. 65, p. 433-441
Keywords [en]
Food Engineering
Keywords [sv]
Livsmedelsteknik
National Category
Food Science
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URN: urn:nbn:se:ri:diva-8894OAI: oai:DiVA.org:ri-8894DiVA, id: diva2:966767
Available from: 2016-09-08 Created: 2016-09-08 Last updated: 2020-12-01Bibliographically approved

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