Response Contour Diagrams to Describe Effects of Moisture, Storage Temperature and Sulfur Dioxide on Color of Dried Apples
- 1 March 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (2), 643-644
- https://doi.org/10.1111/j.1365-2621.1988.tb07774.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Sulphur dioxide and food preservation—A reviewFood Chemistry, 1976
- A direct titrimetric method for the rapid estimation of sulphur dioxide in fresh pork sausageInternational Journal of Food Science & Technology, 1971