Vieira, Margarida C., University of Algarve ISE Department of Food Engineering, Portugal
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Vol 5, No 2 (2016): International Journal of Food Studies - - Research and application
Modeling the kinetics of peroxidase inactivation, colour and texture changes of Portuguese cabbage (Brassica oleracea L. var. costata DC) during UV-C light and heat blanching
Abstract PDF
