Kinetics of quality changes of pumpkin (Curcurbita maxima L.) stored under isothermal and non-isothermal frozen conditions
نویسندگان
چکیده
منابع مشابه
Formation kinetics of hydroxymethylfurfural, lactulose and furosine in milk heated under isothermal and non-isothermal conditions.
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 2011
ISSN: 0260-8774
DOI: 10.1016/j.jfoodeng.2011.04.004