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1 Ergebnisse
1
Optimización del escaldado de calabacita criolla (Cucurbita..:
Quintero-Ramos, A.
;
Sánchez de la Paz, A.L.
;
Meza-Velázquez, J.A.
...
Food Science and Technology International. 4 (1998) 3 - p. 159-167 , 1998
Link:
https://doi.org/10.1177/108201329800400302
RT Journal T1
Optimización del escaldado de calabacita criolla (Cucurbita pepo) deshidratada a temperaturas bajas y tiempos largos / Optimization of stepwise blanching of dehydrated zucchini (Cucurbita pepo)
UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_108201329800400302&Exemplar=1&LAN=DE A1 Quintero-Ramos, A. A1 Sánchez de la Paz, A.L. A1 Meza-Velázquez, J.A. A1 Jiménez, J.A. A1 Barbosa-Cánovas, G. A1 Anzaldúa-Morales, A. PB SAGE Publications YR 1998 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 4 IS 3 SP 159 OP 167 LK http://dx.doi.org/https://doi.org/10.1177/108201329800400302 DO https://doi.org/10.1177/108201329800400302 SF ELIB - SuUB Bremen
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