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.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2007

Volumen: 79

Número: 4

Pages: 1196-1206

Type: Article

DOI: 10.1016/J.JFOODENG.2006.04.032 GOOGLE SCHOLAR
La source de données: Scopus