Evaluation of a Pre-Cut Heat Treatment as an Alternative to Chlorine in Minimally Processed Shredded Carrot

AuthID
 P-003-B92
6
Author(s)
Fernandes, I
·
Document Type
Article
Year published
2010
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 11, Issue: 1, Pages: 155-161 (7)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-73049087010
Wos: WOS:000274600100021
Source Identifiers
ISSN: 1466-8564
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