Article ID Journal Published Year Pages File Type
10278306 Journal of Food Engineering 2005 8 Pages PDF
Abstract
Accelerated tests are valuable tools, that can aid the study of quality losses in frozen foods. Although ALT tests increase the complexity of data analysis, they produce satisfactory results, when applied to frozen green beans kinetics of starch and colour losses.
Keywords
Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
Preview
Accelerated life testing of frozen green beans (Phaseolus vulgaris, L.) quality loss kinetics: colour and starch
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