Effects of heat processing on product quality of sous-vide broccoli packs
Thesis (MTech (Food technology))--Cape Technikon, Cape Town,1998 === To establish the optimum pasteurisation procedure, the effects of sous-vide heat processing on the pH, ascorbic acid and sensory aspects of broccoli (Brassica oleracea var. Italica) were studied. Broccoli florets were blanched...
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| Language: | en |
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Cape Technikon
2013
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| Online Access: | http://hdl.handle.net/20.500.11838/823 |