ShareEFFECTS OF MICROWAVE THAWING ON THE COMPONENTS OF CITRUS JUICES. 1. CARBOHYDRATES.
[In Italian. / En italien.]
Author(s) : LANZA C. M., RUSSO C., TOMASELLI F.
Type of article: Article
Summary
A QUANTITATIVE ANALYSIS OF GLUCIDS BY GASEOUS CHROMATOGRAPHY SHOWED A BREAKDOWN IN GLUCIDS, WHICH INCREASED WITH THE POWER OF THE TREATMENT (AT 66 WATTS IT IS SMALL). (Bibliogr. int. CDIUPA, FR., 91-277222.
Details
- Original title: [In Italian. / En italien.]
- Record ID : 1992-1772
- Languages: Italian
- Source: Ind. Bevande - vol. 20 - n. 114
- Publication date: 1991
Links
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Indexing
- Themes: Beverages
- Keywords: Thawing; Glucide; Citrus fruit; Microwave; Fruit juice
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