THERMAL PRETREATMENTS OF CARROT PIECES USING DIFFERENT HEATING TECHNIQUES: EFFECT ON QUALITY RELATED ASPECTS

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LEMMENS L.; TIBACK E.; SVELANDER C.

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Journal Paper

Paper Information

Journal: INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET) Year:2009 | Volume:10 | Issue:4 Page(s): 522-529

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Title

THERMAL PRETREATMENTS OF CARROT PIECES USING DIFFERENT HEATING TECHNIQUES: EFFECT ON QUALITY RELATED ASPECTS

Author(s)

LEMMENS L. | TIBACK E. | SVELANDER C. | Issue Writer Certificate

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Abstract

Cites

INVESTIGATING THE CHANGES IN β-CAROTENE CONCENTRATIONS OF CARROT AND SWEET CORN USING DIFFERENT METHODS OF HEAT TREATMENTS

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APA: Copy

LEMMENS, L., TIBACK, E., & SVELANDER, C.. (2009). THERMAL PRETREATMENTS OF CARROT PIECES USING DIFFERENT HEATING TECHNIQUES: EFFECT ON QUALITY RELATED ASPECTS. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), 10(4), 522-529. SID. https://sid.ir/paper/646005/en

Vancouver: Copy

LEMMENS L., TIBACK E., SVELANDER C.. THERMAL PRETREATMENTS OF CARROT PIECES USING DIFFERENT HEATING TECHNIQUES: EFFECT ON QUALITY RELATED ASPECTS. INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET)[Internet]. 2009;10(4):522-529. Available from: https://sid.ir/paper/646005/en

IEEE: Copy

L. LEMMENS, E. TIBACK, and C. SVELANDER, “THERMAL PRETREATMENTS OF CARROT PIECES USING DIFFERENT HEATING TECHNIQUES: EFFECT ON QUALITY RELATED ASPECTS,” INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES (IFSET), vol. 10, no. 4, pp. 522–529, 2009, [Online]. Available: https://sid.ir/paper/646005/en

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