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

NameVTT Symposium
PublisherVTT
Number142
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

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). Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 142
Hägg, Margareta ; Häkkinen, Ulla ; Kumpulainen, Jorma ; Hurme, Eero ; Ahvenainen, Raija. / Effects of preparation procedures on nutrient contents in grated carrots. Minimal processing of foods. Espoo : VTT Technical Research Centre of Finland, 1994. pp. 237-238 (VTT Symposium; No. 142).
@inproceedings{4a99332e7c55467d84ae0b502a4ee3fe,
title = "Effects of preparation procedures on nutrient contents in grated carrots",
author = "Margareta H{\"a}gg and Ulla H{\"a}kkinen and Jorma Kumpulainen and Eero Hurme and Raija Ahvenainen",
note = "Project code: BEL4272",
year = "1994",
language = "English",
isbn = "951-38-4093-X",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "142",
pages = "237--238",
booktitle = "Minimal processing of foods",
address = "Finland",

}

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. VTT Technical Research Centre of Finland, Espoo, VTT Symposium, no. 142, pp. 237-238, Minimal processing of foods , Kirkkonummi, Finland, 14/04/94.

Effects of preparation procedures on nutrient contents in grated carrots. / Hägg, Margareta; Häkkinen, Ulla; Kumpulainen, Jorma; Hurme, Eero; Ahvenainen, Raija.

Minimal processing of foods. Espoo : VTT Technical Research Centre of Finland, 1994. p. 237-238 (VTT Symposium; No. 142).

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

TY - GEN

T1 - Effects of preparation procedures on nutrient contents in grated carrots

AU - Hägg, Margareta

AU - Häkkinen, Ulla

AU - Kumpulainen, Jorma

AU - Hurme, Eero

AU - Ahvenainen, Raija

N1 - Project code: BEL4272

PY - 1994

Y1 - 1994

M3 - Conference article in proceedings

SN - 951-38-4093-X

T3 - VTT Symposium

SP - 237

EP - 238

BT - Minimal processing of foods

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

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