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more general categories information about this item Animal Science and Animal Products Animal Science and Animal Products animal products (13065) meat products (4725) meat (3662) poultry meat (465) chicken meat (325) poultry products (516) poultry meat (465) chicken meat (325) Calendar Year Calendar Year Year (337475) 2007 (28801) Economics, Business and Industry Economics, Business and Industry products and commodities (80757) agricultural products (74894) animal products (13060) meat products (4721) meat (3660) poultry meat (465) chicken meat (325) poultry products (516) poultry meat (465) chicken meat (325) foods (19982) sauces (185) product quality (18080) sensory properties (4680) Food and Human Nutrition Food and Human Nutrition food science (22492) food technology (8197) food preparation (2068) cooking (1493) food processing (5550) cooking (1491) foods (20022) sauces (185) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) elementary particles (4007) ions (2322) chemistry (84737) chemical composition (25538) solids (991) physical phases (8840) liquids (99) solids (991) physics (54990) electricity and magnetism (8180) electrical properties (1232) electrical conductivity (782) physical properties (32618) temperature (18106) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering materials science (14620) material forms (6970) mixtures (202) methodology (66114) quantitative analysis (2569) support systems and models (27487) models (27236) simulation models (3718) model food systems (516) technology (49139) processing technology (28127) electrical treatment (280) pretreatment (394) heat treatment (3316) blanching (177) ohmic heating (54) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Product Formulation for Ohmic Heating: Blanching as a Pretreatment Method to Improve Uniformity in Heating of Solid-Liquid Food Mixtures Author(s) of Article: Will be identified in next release Citation: Journal of food science 2007 v.72 no.5 pp. E227-E234 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=708242 Name of Publication: Journal of food science Publishing Company: Will be identified in next release Accession Number: 248967
