Improvement of the stability of minimally processed carrot by high pressure technology

Riitta Kervinen, Olavi Myllymäki, Raija Ahvenainen

Research output: Chapter in Book/Report/Conference proceedingConference abstract in proceedingsScientific

Original languageEnglish
Title of host publication9th World Congress of Food Science and Technology
Subtitle of host publicationAbstracts
Place of PublicationBudapest
Volume2
Publication statusPublished - 1995
MoE publication typeNot Eligible
Event9th World Congress of Food Science and Technology - Budapest, Hungary
Duration: 30 Jul 19954 Aug 1995

Conference

Conference9th World Congress of Food Science and Technology
CountryHungary
CityBudapest
Period30/07/954/08/95

Cite this

Kervinen, R., Myllymäki, O., & Ahvenainen, R. (1995). Improvement of the stability of minimally processed carrot by high pressure technology. In 9th World Congress of Food Science and Technology: Abstracts (Vol. 2). [P218].