Effects of peeling methods on the quality of ready-to-use carrot slices-Reference-Cited by-同舟云学术

Effects of peeling methods on the quality of ready-to-use carrot slices

Published:2000-03 Issue:2 Volume:35 Page:243-254
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Barry-Ryan Catherine,O'Beirne David

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2621.2000.00335.x/fullpdf

Reference25 articles.

1. The yeast flora of stored ready-to-use carrots and their role in spoilage

2. C. Barry-Ryan (1996, ). Factors in deterioration of vegetables processed using novel mild techniques., PhD Thesis , University of Limerick, Ireland.

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

4. FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE

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