Study on Thermosonication and Ultraviolet Radiation Processes as an Alternative to Blanching for Some Fruits and Vegetables

Author： Alexandre Elisabete  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.4, Iss.6, 2011-08, pp. : 1012-1019

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

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