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MODELLING THE MECHANICAL AND HISTOLOGICAL PROPERTIES OF CARROT TISSUE DURING COOKING IN RELATION TO TEXTURE AND CELL WALL CHANGES

✍ Scribed by BERT E. VERLINDEN; THIERRY DE BARSY; JOSSE DE BAERDEMAEKER; ROGER DELTOUR

Book ID: 111346432
Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 835 KB
Volume: 27
Category: Article
ISSN: 0022-4901
DOI: 10.1111/j.1745-4603.1996.tb00057.x

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