Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots

✍ Scribed by Ximenita I. Trejo Araya; Nicholas Smale; Dimitrios Zabaras; Emma Winley; Ciaràn Forde; Cynthia M. Stewart; A. John Mawson

• Book ID: 116541122
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 995 KB
• Volume: 10
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2009.04.002