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La perte d'eau au cours de la réfrégiration dans l'air des fruits et des légumes

Author(s) : Letang, G.
Description : The quality of fruit and vegetables depends partly on their appearance: the turgidity of the cells gives the appearance of freshness to the produce. Fruit and vegetables gradually lose water until they are completely shrivelled. The author describes and analyses the process of water loss during chil...
Repository : CemOA - Cemagref Open Access Publications , View repository documents
Language(s) : French
Subject(s) : REFRIGERATION , FRUIT , LEGUME , CIRCULATION DE L'AIR , CONDITIONNEMENT
Publisher(s) :
Contributor(s) : CEMAGREF ANTONY GPAN
Source(s) : Letang, G. - 1997. La perte d'eau au cours de la réfrégiration dans l'air des fruits et des légumes. Ingénieries - E A T, n° 11, p. 41 - 50
Publication Date(s) : 1997-01-01