Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus) (Englisch)
- Neue Suche nach: Wen, Xin
- Neue Suche nach: Wen, Xin
- Neue Suche nach: Hu, Rui
- Neue Suche nach: Zhao, Jin‐Hong
- Neue Suche nach: Peng, Yu
- Neue Suche nach: Ni, Yuan‐Ying
In:
International journal of food science & technology
;
50
, 5
; 1116-1122
;
2015
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ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Evaluation of the effects of different thawing methods on texture, colour and ascorbic acid retention of frozen hami melon (Cucumis melo var. saccharinus)
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Beteiligte:
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Erschienen in:International journal of food science & technology ; 50, 5 ; 1116-1122
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Verlag:
- Neue Suche nach: Blackwell
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Erscheinungsort:Oxford
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Erscheinungsdatum:2015
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 275/5800
- Neue Suche nach: 58.34 / 44.21
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Datenquelle:
Inhaltsverzeichnis – Band 50, Ausgabe 5
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