Optimization of vacuum frying conditions of eggplant (Solanum melongena L.) slices by response surface methodology

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dc.contributor.authorTorres Riffo, José David
dc.contributor.authorAlvis, A.
dc.contributor.authorAcevedo, D.
dc.contributor.authorMontero, P.
dc.contributor.authorTirado, D.
dc.date.accessioned2021-05-22T01:10:22Z
dc.date.available2021-05-22T01:10:22Z
dc.date.issued2017
dc.format.extent9 páginas
dc.fuente.origenConveris
dc.identifier.issn0378-1844
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/58892
dc.issue.numeroNo. 10
dc.language.isoen
dc.nota.accesoContenido completo
dc.pagina.final691
dc.pagina.inicio683
dc.revistaInterciencia -Caracas-es_ES
dc.rightsacceso abierto
dc.titleOptimization of vacuum frying conditions of eggplant (Solanum melongena L.) slices by response surface methodologyes_ES
dc.typeartículo
dc.volumenVol. 42
sipa.codpersvinculados131794
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