Microwave blanching and reheating of foods
Microwave and water blanching of carrots and sweet potatoes were evaluated with respect to peroxidase inactivation, texture degradation and color changes for obtaining stable frozen stored products. Carrot slices and french fry style sweet potatoes were blanched in a 700 W domestic microwave oven as...
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| Format: | Others |
| Language: | en |
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McGill University
1992
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=57010 |