Physicochemical, microbial, and sensory parameters as indices to evaluate the quality of minimally-processed carrots

✍ Scribed by Vera Lavelli; Ella Pagliarini; Roberto Ambrosoli; José Luis Minati; Bruno Zanoni

• Book ID: 113859788
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 259 KB
• Volume: 40
• Category: Article
• ISSN: 0925-5214
• DOI: 10.1016/j.postharvbio.2005.12.004