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STUDY OF THE EFFECT OF THERMAL TREATMENTS BLANCHING, FREEZING, THAWING) ON THE TEXTURE AND STRUCTURE OF POTATO (SOLANUM TUBEROSUM L.).

[In Spanish. / En espagnol.]

Author(s) : CANET PARRENO W.

Type of article: Article

Summary

EFFECT OF THE TEMPERATURE AND TIME OF BLANCHING, OF FREEZING TEMPERATURE AND THAWING PROCESS. MATHEMATICAL MODELS. DETAILED DESCRIPTIONS OF THE DESIGN OF EXPERIMENT AND METHODS OF MEASUREMENT. J.G.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1982-1587
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 18 - n. 123
  • Publication date: 1981/06
  • Document available for consultation in the library of the IIR headquarters only.

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