- Tytuł:
- Effect of Freezing Rate and Microwave Thawing on Texture and Microstructural Properties of Potato ( Solanum tuberosum).
- Autorzy:
- Temat:
-
FROZEN potatoes
POTATO qualityFUSION (Phase transformation )
THAWING
POTATO storage
FOOD quality - Źródło:
-
Journal of Food Science (
John Wiley & Sons, Inc. ); Apr2017, Vol. 82 Issue 4, p933-938, 6p, 1 Black and White Photograph, 1 Diagram, 2 Charts, 2 Graphs
Czasopismo naukowe