INFLUENCE OF HEAT TREATMENT ON THE QUALITY OF VEGETABLES: ORGANOLEPTIC QUALITY
- 1 September 1977
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 42 (5), 1286-1289
- https://doi.org/10.1111/j.1365-2621.1977.tb14479.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHSJournal of Food Science, 1975
- AROMA OF CANNED BEEF: SENSORY PROPERTIESJournal of Food Science, 1973
- ESTIMATING FOOD TEMPERATURES DURING VARIOUS PROCESSING OR HANDLING TREATMENTSJournal of Food Science, 1971
- Sensory Differentiation of Beef Tenderness and Juiciness Components Over Short Intervals of Cooking TimeJournal of Food Science, 1969
- THERMAL RESISTANCE DETERMINATIONS IN STEAM USING THERMAL DEATH TIME RETORTSaJournal of Food Science, 1955