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Different Blanching and Thawing Methods Affect the Qualitie..:
Im, Ji-Hyun
;
Nam, Jung-Hyun
;
Ko, A-Ra
...
Journal of the Korean Society of Food Science and Nutrition. 51 (2022) 6 - p. 600-610 , 2022
Link:
https://doi.org/10.3746/jkfn.2022.51.6.600
RT Journal T1 <Title>Different Blanching and Thawing Methods Affect the Qualities of Potatoes and Carrots: A Study Done at Jeju Island</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.3746_jkfn.2022.51.6.600&Exemplar=1&LAN=DE A1 Im, Ji-Hyun A1 Nam, Jung-Hyun A1 Ko, A-Ra A1 Jin, Hee-Jung A1 Kim, Duri A1 Kim, Chang-Sook A1 Chun, Ji-Yeon PB The Korean Society of Food Science and Nutrition YR 2022 SN 1226-3311 SN 2288-5978 JF Journal of the Korean Society of Food Science and Nutrition VO 51 IS 6 SP 600 OP 610 LK http://dx.doi.org/https://doi.org/10.3746/jkfn.2022.51.6.600 DO https://doi.org/10.3746/jkfn.2022.51.6.600 SF ELIB - SuUB Bremen
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