Blanching (cooking) (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Blanching (cooking)" in English language version.

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clemson.edu

"Why blanch?". Clemson Cooperative Extension. South Carolina: Clemson University. Retrieved 2018-05-19.

Xiao, Hong-Wei; Pan, Zhongli; Deng, Li-Zhen; El-Mashad, Hamed M.; Yang, Xu-Hai; Mujumdar, Arun S.; Gao, Zhen-Jiang; Zhang, Qian (2017-06-01). "Recent developments and trends in thermal blanching – A comprehensive review". Information Processing in Agriculture. 4 (2): 101–127. Bibcode:2017IPAgr...4..101X. doi:10.1016/j.inpa.2017.02.001. ISSN 2214-3173.
Elia N. Aquino-Bolaños; E. Mercado-Silva (2004). "Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama". Postharvest Biology and Technology. 33 (3): 275–283. doi:10.1016/j.postharvbio.2004.03.009. ISSN 0925-5214.
Krokida, M.K. (May 10, 2007). "Effect of Pretreatment on Color of Dehydrated Products". Drying Technology. 18 (6): 1239–1250. doi:10.1080/07373930008917774.

Xiao, Hong-Wei; Pan, Zhongli; Deng, Li-Zhen; El-Mashad, Hamed M.; Yang, Xu-Hai; Mujumdar, Arun S.; Gao, Zhen-Jiang; Zhang, Qian (2017-06-01). "Recent developments and trends in thermal blanching – A comprehensive review". Information Processing in Agriculture. 4 (2): 101–127. Bibcode:2017IPAgr...4..101X. doi:10.1016/j.inpa.2017.02.001. ISSN 2214-3173.

"How Do I? Freeze". National Center for Home Food Preservation. Retrieved 2018-05-19.

Fellows, P. (2009). Food processing technology : principles and practice (3rd ed.). Boca Raton, FL: CRC Press. ISBN 9781615830411. OCLC 435534650.
Xiao, Hong-Wei; Pan, Zhongli; Deng, Li-Zhen; El-Mashad, Hamed M.; Yang, Xu-Hai; Mujumdar, Arun S.; Gao, Zhen-Jiang; Zhang, Qian (2017-06-01). "Recent developments and trends in thermal blanching – A comprehensive review". Information Processing in Agriculture. 4 (2): 101–127. Bibcode:2017IPAgr...4..101X. doi:10.1016/j.inpa.2017.02.001. ISSN 2214-3173.
Ramaswamy, Hosahalli S.; Marcotte, Michelle (2006). Food processing : principles and applications. Boca Raton: CRC Press. ISBN 978-1587160080. OCLC 57311777.
Elia N. Aquino-Bolaños; E. Mercado-Silva (2004). "Effects of polyphenol oxidase and peroxidase activity, phenolics and lignin content on the browning of cut jicama". Postharvest Biology and Technology. 33 (3): 275–283. doi:10.1016/j.postharvbio.2004.03.009. ISSN 0925-5214.