Kinetics of Ascorbic-Acid Degradation In Potato Blanching

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dc.contributor.authorKincal, Ns
dc.contributor.authorGiray, C
dc.date.accessioned2019-10-27T11:37:26Z
dc.date.available2019-10-27T11:37:26Z
dc.date.issued1987
dc.departmentEge Üniversitesien_US
dc.identifier.endpage254en_US
dc.identifier.issn0950-5423
dc.identifier.issn0950-5423en_US
dc.identifier.issue3en_US
dc.identifier.startpage249en_US
dc.identifier.urihttps://hdl.handle.net/11454/34132
dc.identifier.volume22en_US
dc.identifier.wosWOS:A1987H821900007en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherBlackwell Science Ltden_US
dc.relation.ispartofInternational Journal of Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleKinetics of Ascorbic-Acid Degradation In Potato Blanchingen_US
dc.typeArticleen_US

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