Effects of Acid, Salt, and Soaking Time on the Dielectric Properties of Acidified Vegetables

ISSN： 1094-2912

Source： International Journal of Food Properties, Vol.16, Iss.4, 2013-05, pp. : 917-927

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Rheological Properties of Fruits and Vegetables: A Review

International Journal of Food Properties, Vol. 18, Iss. 6, 2015-06 ,pp. : 1191-1210

Taylor & Francis Ltd

Access to resources Recommend Favorite

Improvement of Moisture Stability and Textural Properties of Fat and Salt Reduced Cooked Sausages by Inoculation of Thermotolerant Lactic Acid Bacteria

By Pérez-Chabela M. Lourdes

International Journal of Food Properties, Vol. 16, Iss. 8, 2013-11 ,pp. : 1789-1808

Taylor & Francis Ltd

Access to resources Recommend Favorite

Dielectric Properties of Pork Muscle

International Journal of Food Properties, Vol. 18, Iss. 1, 2015-01 ,pp. : 12-20

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of Fatty Acid Addition on the Physicochemical Properties of Corn Starch

By Arik Kibar E. Aytunga Gönenç İlknur Us Ferhunde

International Journal of Food Properties, Vol. 17, Iss. 1, 2014-01 ,pp. : 204-218

Taylor & Francis Ltd

Access to resources Recommend Favorite

The effects of tree establishment on water and salt dynamics in naturally salt-affected grasslands

By Nosetto Marcelo Jobbágy Esteban Tóth Tibor Bella Carlos

Oecologia, Vol. 152, Iss. 4, 2007-07 ,pp. : 695-705

Springer Publishing Company

Access to resources Recommend Favorite