Comparison of the quality of sous-vide and conventionally processed carrots

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 207, Issue 4, 1998, Pages 311-315

  Werlein, Hans Dieter ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Carrots; Electronic nose; Sensory quality; Sous vide

Indexed keywords

EID: 0004844196     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

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