✦ LIBER ✦

Steam Treatment of Minimally Processed Carrot Sticks to Control Surface Discoloration

✍ Scribed by L. R. HOWARD; L. E. GRIFFIN; Y. LEE

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Lignin Formation and Surface Discolorati

✍ L. R. HOWARD; L. E. GRIFFIN 📂 Article 📅 1993 🏛 Institute of Food Technologists 🌐 English ⚖ 531 KB

Control of Minimally Processed Carrot (D

✍ H.R. BOUN; C.C. HUXSOLL 📂 Article 📅 1991 🏛 Institute of Food Technologists 🌐 English ⚖ 578 KB

Hygroscopic Coatings Control Surface Whi

✍ LUIS CISNEROS-ZEVALLOS; MIKAL E. SALTVEIT; JOHN M. KROCHTA 📂 Article 📅 1997 🏛 Institute of Food Technologists 🌐 English ⚖ 269 KB

Mechanism of Surface White Discoloration

✍ LUIS CISNEROS-ZEVALLOS; MIKAL E. SALTVEIT; JOHN M. KROCHTA 📂 Article 📅 1995 🏛 Institute of Food Technologists 🌐 English ⚖ 558 KB

Influence of Washing Treatment and Stora

✍ Klaiber, Ralph G.; Baur, Sascha; Koblo, Arjuna; Carle, Reinhold 📂 Article 📅 2005 🏛 American Chemical Society 🌐 English ⚖ 149 KB

Evaluation of a pre-cut heat treatment a

✍ Carla Alegria; Joaquina Pinheiro; Elsa M. Gonçalves; Isabel Fernandes; Margarida 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 435 KB