III-5. Improvement in taste of ^|^ldquo;Shirasu^|^rdquo; by using ohmic heating
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چکیده
منابع مشابه
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15 صفحه اولInactivation kinetics of food enzymes during ohmic heating
0308-8146/$ see front matter 2010 Elsevier Ltd. A doi:10.1016/j.foodchem.2010.04.047 * Corresponding author. Tel.: +421 2 59325254; fax E-mail address: [email protected] (M. Pola Ohmic heating of milk and fruit and vegetable juices was carried out at several incubation temperatures to investigate inactivation of alkaline phosphatase, pectin methylesterase and peroxidase. Mechanisms of in...
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 2012
ISSN: 0021-5392,1349-998X
DOI: 10.2331/suisan.78.800