Roots: Fresh-cut carrots
Author:
Publisher
Elsevier
Reference19 articles.
1. Quality and shelf-life of fresh cut carrot slices as affected by slicing method;Barry-Ryan;J. Food Sci.,1998
2. Effect of peeling method on the quality of ready-to-use carrot slices;Barry-Ryan;Int. J. Food Sci. Technol.,2000
3. Quality of shredded carrots as affected by packaging film and storage temperature;Barry-Ryan;J. Food Sci.,2000
4. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling;Bolin;J. Food Sci.,1991
5. Modified atmosphere packaging technology of fresh and fresh-cut produce and the microbial consequences—a review;Caleb;Food Bioprocess. Technol.,2013
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1. Optimising package perforation and headspace gas atmosphere in carrot packages stored under chilled and abused temperature conditions;Acta Horticulturae;2024-01
2. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition;Food Reviews International;2022-09-19
3. Postharvest environmentally and human-friendly pre-treatments to minimize carrot waste in the supply chain caused by physiological disorders and fungi;Trends in Food Science & Technology;2021-06
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