Impregnation properties of some fruits at vacuum pressure
Authors:
- A López-MaloALA López-Malo
- E PalouEPE Palou
- J Welti-ChanesJWJ Welti-Chanes
- 1 March 2003
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 56 (4) , 307-314
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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- THE RESPONSE OF SOME PROPERTIES OF FRUITS TO VACUUM IMPREGNATIONJournal of Food Process Engineering, 1998
- Combination of preservation factors applied to minimal processing of foodsCritical Reviews in Food Science and Nutrition, 1996
- Coupling of hydrodynamic mechanism and deformation-relaxation phenomena during vacuum treatments in solid porous food-liquid systemsJournal of Food Engineering, 1996
- Modelling of vacuum osmotic dehydration of foodJournal of Food Engineering, 1994