Texture and Histological Structure of Carrots Frozen at a Programmed Rate and thawed in an Electrostatic Field
- 1 November 1994
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 59 (6) , 1162-1167
- https://doi.org/10.1111/j.1365-2621.1994.tb14667.x
Abstract
No abstract availableKeywords
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