Processing of cauliflower by ohmic heating: influence of precooking on firmness
Eliot, S.C, Goullieux, A, Pain, J.P
Published in Journal of the science of food and agriculture (01.08.1999)
Published in Journal of the science of food and agriculture (01.08.1999)
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Journal Article
Combined effects of blanching pretreatments and ohmic heating on the texture of potato cubes
Eliot, S.C. (Universite de Technologie de Compiegne (France). Departement de Genie Chimique, Centre de Recherches), Goullieux, A, Pain, J.P
Published in Sciences des aliments (1999)
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Published in Sciences des aliments (1999)
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Application of the firming effect of low-temperature long-time pre-cooking to ohmic heating of potatoes
Eliot, S.C. (Universite de Technologie de Compiegne (France). Centre de Recherches, Departement de Genie Chimique, Genie des procedes Industriels), Goullieux, A
Published in Sciences des aliments (2000)
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Published in Sciences des aliments (2000)
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