✦ LIBER ✦
The Effect of Brine Ingredients on Carrot Texture during Thermal Processing in Relation to Pectin Depolymerization due to the β-Elimination Reaction
✍ Scribed by Trong Son Vu; Chantal Smout; D.N. Sila; Ann M.L Van Loey; Marc E.G Hendrickx
- Book ID
- 111404999
- Publisher
- Institute of Food Technologists
- Year
- 2006
- Tongue
- English
- Weight
- 147 KB
- Volume
- 71
- Category
- Article
- ISSN
- 0022-1147
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