Authors: Bontovics, P Sebok, A

Citation: P. Bontovics et A. Sebok, Studies of the potato microstructure during blanching, ACT ALIMENT, 28(3), 1999, pp. 269-278

Authors: Sebok, A Bontovics, P Bleszkan, M

Citation: A. Sebok et al., A kinetical approach of texture changes of vegetables during blanching, ACT ALIMENT, 28(3), 1999, pp. 279-290