Feasibility of using pulsed electric field processing to...

Innovative Food Science & Emerging Technologies 2014 / 12 Vol. 26

Feasibility of using pulsed electric field processing to inactivate enzymes and reduce the cutting force of carrot (Daucus carota var. Nantes)

Leong, Sze Ying, Richter, Lena-Katrin, Knorr, Dietrich, Oey, Indrawati
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Volume:
26
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2014.04.004
Date:
December, 2014
File:
PDF, 561 KB
english, 2014
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