Application of direct steam injection system to minimize browning of white radish (Raphanus sativus) broth during sterilization
Abstract
Keywords: direct steam injection (DSI), retort, sterilization, quality, browning, white radish broth, sensory evaluation
DOI: 10.25165/j.ijabe.20171006.3350
Citation: Ham T H, Yoon W B. Application of direct steam injection system to minimize browning of white radish (Raphanus sativus) broth during sterilization. Int J Agric & Biol Eng, 2017; 10(6): 210–220.
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