Study of some physical changes in selected foods during ohmic heating

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dc.contributor.authorEdirisinghe, E.M.R.K.B.en_US
dc.contributor.authorBamunuarachchi, A.en_US
dc.contributor.authorDe Alwis, A.A.P.en_US
dc.date.accessioned2013-06-24T09:33:55Z
dc.date.available2013-06-24T09:33:55Z
dc.date.issued1997en_US
dc.identifier.citationCeylon Journal of Science (Physical Sciences), 4(1):p.61-72en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/9809
dc.publisherUniversity of Peradeniya. Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectFood processing techniquesen_US
dc.subjectOhmic heatingen_US
dc.subjectHigh temperature short time techniqueen_US
dc.subjectPhysical changesen_US
dc.subjectFood preservationen_US
dc.titleStudy of some physical changes in selected foods during ohmic heatingen_US
dc.typeAen_US

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