Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots

Journal of Food Science

Volumn 61, Issue 3, 1996, Pages 643-646

  Howard, L R ^a   Dewi, T ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

carotenes; carrots; edible coating; minimal processing; terpenoids

Indexed keywords

EID: 0029819353     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb13177.x     Document Type: Article

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