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Communication Dans Un Congrès Année : 2018

Effect of innovative low energy microwave assisted freezing (MAF) on the microstructure, texture, drip loss and colour of apple and potato (FREEZEWAVE Project)

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hal-01968790 , version 1 (03-01-2019)

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  • HAL Id : hal-01968790 , version 1

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Piyush Kumar Jha, Vanessa Jury, S. Chevallier, Alain Le Bail. Effect of innovative low energy microwave assisted freezing (MAF) on the microstructure, texture, drip loss and colour of apple and potato (FREEZEWAVE Project). IFT-EFFoST 2018 International Nonthermal Processing Workshop and Short course, Sep 2018, Sorrente-Salerne, Italy. ⟨hal-01968790⟩
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