Effect of pulsed electric fields on physical properties of apples and potatoes
The application of pulsed electric fields (PEF) in food processing is a novel technique that requires careful study. In addition, improved understanding of the effect of PEF parameters on both physical and qualitative attributes of agrifood products is a requirement for the application and contro...
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Language: | en |
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McGill University
2003
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Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=78241 |