Effect of minimal processing conditions on respiration rate of carrots

Effect of minimal processing conditions on respiration rate of carrots

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Iqbal, T., Rodrigues, F. A. S., Mahajan, P. V., Kerry, J. P., Manso, M. C., Gil, L., Cunha, L. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 8 (2008), p. E396-E402
Materias:	Zanahoria Daucus carota Respiración Procesamiento Calidad Alimentos mínimamente procesados Empaquetado en atmósfera modificada
Publicación relacionada:	Contenido en: Journal of food science

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