THE EFFECT OF PRETREATMENT OF SHREDDED CELERIAC USING SOLUTIONS OF ENZYMATIC BROWNING INHIBITORS ON THE QUALITY OF MINIMALLY PROCESSED PRODUCT

✍ Scribed by RADZIEJEWSKA-KUBZDELA ELŻBIETA; CZAPSKI JANUSZ; CZACZYK KATARZYNA

• Book ID: 111342221
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 173 KB
• Volume: 30
• Category: Article
• ISSN: 0146-9428
• DOI: 10.1111/j.1745-4557.2007.00145.x