A study of the apparent diffusion coefficients for solute losses from carrot tissue during blanching in water
- 1 August 1983
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 18 (4), 427-440
- https://doi.org/10.1111/j.1365-2621.1983.tb00285.x
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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