Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature-Reference-Cited by-同舟云学术

Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature

Published:2000-05 Issue:4 Volume:65 Page:726-730
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Barry-Ryan C.,Pacussi J.M.,O'Beirne D.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16080.x/fullpdf

Reference18 articles.

1. C. Barry-Ryan, 1996 . Factors in deterioration of vegetables processed using novel mild techniques [PhD thesis ]. Limerick, Ireland: University of Limerick. 158 p.

2. Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad-cut Lettuce

3. Effect of Preparation Procedures and Storage Parameters on Quality Retention of Salad-cut Lettuce

4. MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

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