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|a Modelado y Diseño en Ingeniería de Alimentos
|g MODIAL
|9 315142
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245 |
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|a Experimental determination and modelling of size variation, heat transfer and quality indexes during mushroom blanching.
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|a Lespinard, Alejandro R.
|9 314536
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|a Goñi, Sandro M.
|9 314558
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|a Salgado, P.R.
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|a Mascheroni, Rodolfo H.
|9 302530
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|t Journal of Food Engineering
|g 2009, vol. 92 (1), p.8-17
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|u http://doi.org/10.1016/j.jfoodeng.2008.10.025
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