Effect of Ultrasonic-Assisted Blanching on Size Variation, Heat Transfer, and Quality Parameters of Mushrooms
Crossref DOI link: https://doi.org/10.1007/s11947-014-1373-z
Published Online: 2014-08-05
Published Print: 2015-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Lespinard, Alejandro R.
Bon, José
Cárcel, Juan A.
Benedito, José
Mascheroni, Rodolfo H.
Text and Data Mining valid from 2014-08-05