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Home » Publicaciones » Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue.

Del Valle J. M., Aránguiz, V., León H. (1998)

Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue.

Revista : Food Research International
Volumen : 31
Páginas : 557-569
Tipo de publicación : ISI

Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue.

Abstract