Improving grape quality using microwave vacuum drying associated with temperature control

Journal article

Peer reviewed

C. D CLARY, E MEJIA-MEZA, S WANG and V. E PETRUCCI

Journal of food science, Vol.72(1), pp.E023-E028

2007

Handle:

https://hdl.handle.net/2376/104457

PMID: 17995881

Abstract

Fundamental and applied biological sciences. Psychology

Feeding. Feeding behavior

Food industries

General aspects

Vertebrates: anatomy and physiology, studies on body, several organs or systems

Biological and medical sciences

Food engineering

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Title: Improving grape quality using microwave vacuum drying associated with temperature control
Creators: C. D CLARY - Horticulture and Landscape Architecture, Washington State Univ, Pullman, WA 99164-6414, United States
E MEJIA-MEZA - Food Science and Human Nutrition, Washington State Univ, Pullman, WA 99164-6376, United States
S WANG - Biological Systems Engineering, Washington State Univ, Pullman, WA 99164-6120, United States
V. E PETRUCCI - Emeritus, Viticulture and Enology Research Center, California State Univ, Fresno, CA 93740-0089, United States
Publication Details: Journal of food science, Vol.72(1), pp.E023-E028
Academic Unit: Biological Systems Engineering, Department of
Publisher: Institute of Food Technologists; Chicago, IL
Identifiers: 99900547083301842
Language: English
Resource Type: Journal article