Influence of Low-temperature Blanching Combined with High-pressure Shift Freezing on the Texture of Frozen Carrots

✍ Scribed by Sandy Van Buggenhout; Inge Messagie; Ann Van Loey; Marc Hendrickx

• Book ID: 108826085
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 796 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb07207.x