High-pressure-freezing effects on textural quality of carrots

Journal of Food Science

Volumn 62, Issue 4, 1997, Pages 804-808

  Fuchigami, Michiko ^a   Kato, Noriko ^a   Teramoto, Ai ^a  

^a OKAYAMA PREFECTURAL UNIVERSITY   (Japan)

Author keywords

Carrot; High pressure freezing; Pectin; Texture

Indexed keywords

DAUCUS CAROTA;

EID: 0031448176     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15459.x     Document Type: Article

References (18)

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