Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating

Effect of berry size and sodium hydroxide pretreatment on the drying characteristics of blueberries under infrared radiation heating

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Shi, J., Pan, Z., McHugh, T. H., Wood, D., Zhu, Y., Avena-Bustillos, R. J., Hirschberg, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 6 (2008), p. E259-E265
Materias:	Arándano Vaccinium corymbosum Fruto Dimensión Hidróxido sódico Secado Radiación infrarroja Calentamiento Tamaño
Publicación relacionada:	Contenido en: Journal of food science

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