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Microstructural changes of frozen strawberries submitted to pre-treatments with additives and vacuum impregnation

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Marciu José RENO
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2011
Materias:	Agrociencias pectin Microstructure cellular fluid loss
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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