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Effect of treatments and packaging on the quality of dried carrot slices during storage
The present investigation was undertaken to study the effect of treatments and packaging on the quality of dried carrot slices during storage. Carrot cultivar ‘Nantes’ was sliced into 4.5 mm thick slices which were blanched in water at 95 °C for 4 min followed by dipping in 6% potassium metabisulphi...
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| 主要な著者: | , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2011
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3982007/ https://ncbi.nlm.nih.gov/pubmed/24741157 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0575-x |
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