Improvement in texture using calcium lactate and heat-shock treatments for stored ready-to-eat carrots

  1. Rico, D.
  2. Martín-Diana, A.B.
  3. Frías, J.M.
  4. Barat, J.M.
  5. Henehan, G.T.M.
  6. Barry-Ryan, C.
Aldizkaria:
Journal of Food Engineering

ISSN: 0260-8774

Argitalpen urtea: 2007

Alea: 79

Zenbakia: 4

Orrialdeak: 1196-1206

Mota: Artikulua

DOI: 10.1016/J.JFOODENG.2006.04.032 GOOGLE SCHOLAR
Datuen iturria: Scopus