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Reduced retort processing time improves canning quality of ..:
Bassett, Amber
;
Dolan, Kirk D
;
Cichy, Karen
Journal of the Science of Food and Agriculture. 100 (2020) 10 - p. 3995-4004 , 2020
Link:
https://doi.org/10.1002/jsfa.10444
RT Journal T1 <Title>Reduced retort processing time improves canning quality of fast‐cooking dry beans (Phaseolus vulgaris L.)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.10444&Exemplar=1&LAN=DE A1 Bassett, Amber A1 Dolan, Kirk D A1 Cichy, Karen PB Wiley YR 2020 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 100 IS 10 SP 3995 OP 4004 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.10444 DO https://doi.org/10.1002/jsfa.10444 SF ELIB - SuUB Bremen
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