| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4565560 | LWT - Food Science and Technology | 2007 | 6 Pages |
Abstract
Change in the concentration range 0.6-9% NaCl was found using one-tailed paired t-test, subsequent to blanching at 70 °C/5 min (P=0.0125).
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Nathalie Santis, Fernando Mendoza, Pedro Moyano, Franco Pedreschi, Petr Dejmek,