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Quality improvement of processed food using superheated steam and hot water spray

2010

Sotome, I, National Food Research Inst., Tsukuba, Ibaraki (Japan) | Isobe, S.

AGROVOC Keywords
calentamiento chauffage drying equipment equipo firmeza firmness food processing heating ingredientes ingredients oxygen papa pomme de terre potatoes procesamiento de alimentos secado sterilisation sterilization traitement des aliments vapor de agua water vapour
Bibliographic information
Volume 33 Issue 5 ISSN 0387-9240
Pagination
pp. 10-14
Other Subjects
Vapeur d`eau; Fermete; Oxigeno; Oxygene; Esterilizacion (reproduccion); Sechage; Materiel; Ingredient
Language
Japanese
Note
Summary (Ja)
1 tab. 5 fig. 10 ref.
Type
Summary
2010-05-15
AGRIS AP
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