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

Published 2009 View Full Article

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Title
Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots
Authors
Keywords
-
Journal
Innovative Food Science & Emerging Technologies
Volume 10, Issue 4, Pages 420-433
Publisher
Elsevier BV
Online
2009-04-09
DOI
10.1016/j.ifset.2009.04.002

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