Microwave sterilization of oil palm fruits: temperature profile during enzymatic destruction process
Microwave s terilization of oil palm fruits off er significant advantage s in fast process due decimal reduction time ( D - values ) for this typical process w as less than 17 minutes. It also r equired lower energy to increase temperature of the fruits d...
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| 主要な著者: | , |
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| フォーマット: | 論文 |
| 出版事項: |
Elsevier BV
2013
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| 主題: | |
| オンライン･アクセス: | http://eprints.utm.my/id/eprint/40718/ http://www.jomb.org/uploadfile/2013/0826/20130826014810161.pdf |
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