Predicting the end point of a blanching processRaúl L. Garrote; Enrique R. Silva; Ricardo A. Bertone; Rubén D. Roa · 2004

Optimizing Processing Conditions for Chemical Peeling of Potatoes using Response Surface MethodologyRAÚL L. GARROTE; VÍTOR R. COUTAZ; JULIO A. LUNA; ENRIQUE R. SILVA; RICARDO A. BERTONE · 1993

Effect of Surface Freezing on Ascorbic Acid Retention in Water Blanched Potato StripsRAÚL L. GARROTE; ENRIQUE R. SILVA; RICARDO A. BERTONE · 1989

Heat transfer coefficients to canned green peas during end-over-end sterilisationRaúl L. Garrote; Enrique R. Silva; Rubén D. Roa; Ricardo A. Bertone · 2006

Kinetic parameters of surface color degradation of canned fresh green peas sterilized in a rotary retortRaúl L. Garrote; Enrique R. Silva; Rubén D. Roa; Ricardo A. Bertone · 2008

Effect of Time and Number of Cycles on Yield and Peeling Quality of Steam Peeled Potatoes and AsparagusRaúl L. Garrote; Enrique R. Silva; Ricardo A. Bertone; Adriana Avalle · 1997