Optimization of low temperature blanching of frozen jalapeño pepper (Capsicum annuum) using response surfacemethodology
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 63, no. 3 (1998), p. 519-522 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00758cab#a22002534c#4500 | ||
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