Physico-chemical qualities of minimally processed carrot stored under vacuum
In the last decades, consumers have become more health conscious in their food choices, but they have also less time to prepare healthy meals. Increased consumer interest in fruits and vegetables as healthy foods in association with a modification of lifestyles has accelerated and increased efforts...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6744 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6744 |