Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects

Lien Lemmens(KU Leuven), Marc Hendrickx(KU Leuven), Lı́lia Ahrné(United States Congress), Evelina Tibäck(Swedish Institute), Maud Langton(Swedish Institute), Cecilia Svelander(Chalmers University of Technology), Ann Van Loey(KU Leuven), Marie Alminger(Chalmers University of Technology), Chantal Smout(KU Leuven)
Innovative Food Science & Emerging Technologies
May 15, 2009
10.1016/j.ifset.2009.05.004
Cited by 74

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