Fresh-cut carrot (cv. Nantes) quality as affected by abiotic stress (heat shock and UV-C irradiation) pre-treatments
Author:
Funder
Fundação para a Ciência e a Tecnologia (Portugal)
Publisher
Elsevier BV
Subject
Food Science
Reference46 articles.
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3. Evaluation of a pre-cut heat treatment as an alternative to chlorine in minimally processed shredded carrot;Alegria;Innovative Food Science & Emerging Technologies,2010
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