Programmed Freezing Affects Texture, Pectic Composition and Electron Microscopic Structures of Carrots
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05623.x/fullpdf
Reference21 articles.
1. Food Freezing
2. Firming of potatoes. Biochemical effects of preheating
3. E.A Davis, and J. Gordon, 1980, Structural studies of carrots by SEM. SEM, SEM Inc. , III : 601 -611 . AMF O'Hare, Chicago, IL601 .
4. Specimen Preparation of Raw and Cooked Carrot Phloem and Xylem for the Scanning Electron Microscope1
5. Scanning Electron Microscope Studies on Carrots: Effects of Cooking on the Xylem and Phloem1
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