EFFECT OF BLANCHING TREATMENTS ON THE FIRMNESS OF CARROTS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb03848.x/fullpdf
Reference9 articles.
1. Firming of potatoes. Biochemical effects of preheating
2. Role of Pectin Methylesterase in Firmness of Canned Tomatoes
3. Z. Kertesz, 1951 . The pectic substances . Interscience, NY, p.593 .
4. Determination of methyl alcohol in wine by gas chromatography
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