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Results: 2
Studies of the potato microstructure during blanching
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
A kinetical approach of texture changes of vegetables during blanching
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
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