Cruz, Rui M.S., University of Algarve ISE Department of Food Engineering, Portugal
-
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
