Improved vacuum freeze-drying and analysis of food quality (example of cultivated mushrooms).
Amélioration de la lyophilisation sous vide et analyse de la qualité des produits (cas du champignon de Paris).
Author(s) : LE LOCH-BONAZZI C.
Type of monograph: Doctoral thesis
Details
- Original title: Amélioration de la lyophilisation sous vide et analyse de la qualité des produits (cas du champignon de Paris).
- Record ID : 1996-1226
- Languages: French
- Publication: France/France
- Publication date: 1992
- Source: Source: 267 p.; 9 fig.; 103 ref.
Indexing
- Themes: Freeze-drying of foodstuffs and other products
- Keywords: Potato; Mushroom; Freeze-drying; Enhancement; Quality; Simulation; Vegetable
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LYOPHILISATION : UN AVENIR PROMETTEUR.
- Date : 1984
- Languages : French
- Source: LSA - n. 937
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LA LYOPHILISATION.
- Author(s) : LETOILE D.
- Date : 1991/06
- Languages : French
- Source: Ind. aliment. agric. - vol. 108 - n. 6
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FREEZE-DRYING WITH TWO-STAGE CENTRIFUGING FOR T...
- Author(s) : SMITH D.
- Date : 1983
- Languages : English
- Source: Trans. br. mycol. Soc. - vol. 80 - n. 2
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A note on the freeze-drying conditions for impr...
- Author(s) : KOMPANY E., RENE F.
- Date : 1995
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 28 - n. 2
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Effect of freezing conditions on aroma retentio...
- Author(s) : KOMPANY E., RENE F.
- Date : 1995/07
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 32 - n. 4
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