Study of some physical changes in selected foods during ohmic heating

Files

CJSPS-4(1)-61.pdf (1.39 MB)

CJSPS-AB-4(1)-61.pdf (32.11 KB)

Date

Authors

Edirisinghe, E.M.R.K.B.

Bamunuarachchi, A.

De Alwis, A.A.P.

Publisher

University of Peradeniya. Peradeniya

Keywords

Food Science and Technology, Food processing techniques, Ohmic heating, High temperature short time technique, Physical changes, Food preservation

Citation

Ceylon Journal of Science (Physical Sciences), 4(1):p.61-72

URI

https://dl.nsf.gov.lk/handle/1/9809

Collections

Ceylon Journal of Science (Physical Sciences)