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KINETICS OF THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE AND MICROWAVE STERILIZATION AS A MEANS TO IMPROVE THE FRACTURABILITY RETENTION OF HEAT PROCESSED VEGETABLES.

机译：食用植物组织和微波灭菌的热脆性损失的动力学，作为改善热加工蔬菜的脆性保留的手段。

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作者
LOH, JIMBAY.;
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作者单位

University of Minnesota.;

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授予单位 University of Minnesota.;
学科 Agriculture Food Science and Technology.
学位 Ph.D.
年度 1979
页码 187 p.
总页数 187
原文格式 PDF
正文语种 eng
中图分类农产品收获、加工及贮藏;
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KINETICS OF THE THERMAL FRACTURABILITY LOSS OF EDIBLE PLANT TISSUE AND MICROWAVE STERILIZATION AS A MEANS TO IMPROVE THE FRACTURABILITY RETENTION OF HEAT PROCESSED VEGETABLES.

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