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THEORETICAL ANALYSIS OF THE INFRARED PENETRATION EFFECT ON HEAT TRANSFER OF THE APPLE SLICE DURING B
[会议论文] 作者：Yaling Lin,shujun Li,Zhongli Pan,Yanchen Yang,Yuan Wang,
来源：第十四届世界食品科技大会 年份：2008
Apple is one of the absolutely necessarily fruits which is widely used in the diet.In the processing blanching and dehydration are usually used to extend the shelf life.The novel infrared blanching me...
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