NDLI: Effects of calcium pre-treatments and freezing rates on fluid loss from plantain products

Content Provider	Scilit
Author	Olorunda, A. O. Tung, M. A.
Copyright Year	2007
Description	Journal: International Journal of Food Science & Technology
Related Links	http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1984.tb00335.x/pdf
Ending Page	139
Page Count	7
Starting Page	133
ISSN	09505423
e-ISSN	13652621
DOI	10.1111/j.1365-2621.1984.tb00335.x
Journal	International Journal of Food Science & Technology
Issue Number	2
Volume Number	19
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-06-28
Access Restriction	Open
Subject Keyword	Journal: International Journal of Food Science & Technology Food Science and Technology Pre Treatments Freezing Rates Calcium Pre Plantain Products
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Food Science

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Effects of calcium pre-treatments and freezing rates on fluid loss from plantain products