Influence of High Pressure Processing on carrot' texture and tissue

Biotechnology

Volumn 5, Issue 2, 2006, Pages 134-136

  Xu, Shulai ^a   Han, Lijuan ^b  

^a HARBIN UNIVERSITY OF COMMERCE   (China)

^b Heilongjiang Radio and TV University   (China)

Author keywords

Carrot; High Pressure Processing (HPP); Texture; Tissue

Indexed keywords

FOOD PRESERVATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; SAMPLING;

HIGH PRESSURE PROCESSING (HPP); VEGETABLES;

TISSUE;

DAUCUS CAROTA;

EID: 34848852661     PISSN: 1682296X     EISSN: 16822978     Source Type: Journal    
DOI: 10.3923/biotech.2006.134.136     Document Type: Article

References (9)

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