Effects of preparation procedures on nutrient contents in grated carrots

Margareta Hägg, Ulla Häkkinen, Jorma Kumpulainen, Eero Hurme, Raija Ahvenainen

Research output: Chapter in Book/Report/Conference proceedingConference article in proceedingsScientificpeer-review

Original languageEnglish
Title of host publicationMinimal processing of foods
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Pages237-238
ISBN (Print)951-38-4093-X
Publication statusPublished - 1994
MoE publication typeA4 Article in a conference publication
EventMinimal processing of foods - Kirkkonummi, Finland
Duration: 14 Apr 199415 Apr 1994

Publication series

SeriesVTT Symposium
Number142
ISSN0357-9387

Conference

ConferenceMinimal processing of foods
CountryFinland
CityKirkkonummi
Period14/04/9415/04/94

Cite this

Hägg, M., Häkkinen, U., Kumpulainen, J., Hurme, E., & Ahvenainen, R. (1994). Effects of preparation procedures on nutrient contents in grated carrots. In Minimal processing of foods (pp. 237-238). VTT Technical Research Centre of Finland. VTT Symposium, No. 142