Water blanching effects on headspace volatiles and sensory attributes of carrots

Journal of Food Science

Volumn 61, Issue 6, 1996, Pages 1191-1195

  Shamaila, Mawele ^a,b   Durance, Timothy ^a   Girard, Benoit ^c  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b Canada Malting Co Ltd   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

carrots; flavor; sensory; volatiles; water blanching

Indexed keywords

DAUCUS CAROTA;

EID: 0030471468     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1996.tb10958.x     Document Type: Article

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