Effects of processing and packaging on vitamin C and β-carotene content of ready-to-use (RTU) vegetables

Food Research International

Volumn 33, Issue 2, 2000, Pages 131-136

  Hussein, A ^a   Odumeru, J A ^a   Ayanbadejo, T ^a   Faulkner, H ^a   McNab, W B ^b   Hager, H ^a   Szijarto, L ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b FOOD AND RURAL AFFAIRS   (Canada)

Author keywords

Carotene; Packaged; Ready to use (RTU) vegetables; Unpacked; Vitamin C

Indexed keywords

ASCORBIC ACID; BETA CAROTENE; BROCCOLI; FOOD PACKAGING; FOOD PROCESSING; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPPER; STATISTICAL ANALYSIS;

EID: 0034054132     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00027-2     Document Type: Article

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