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 proceeding › Conference abstract in proceedings › Scientific

Original language	English
Title of host publication	9th World Congress of Food Science and Technology
Subtitle of host publication	Abstracts
Place of Publication	Budapest
Volume	2
Publication status	Published - 1995
MoE publication type	Not Eligible
Event	9th World Congress of Food Science and Technology - Budapest, Hungary Duration: 30 Jul 1995 → 4 Aug 1995

Conference	9th World Congress of Food Science and Technology
Country/Territory	Hungary
City	Budapest
Period	30/07/95 → 4/08/95

Cite this

@inbook{ab421d07176d426f8e1a543393e06d07,

title = "Improvement of the stability of minimally processed carrot by high pressure technology",

author = "Riitta Kervinen and Olavi Myllym{\"a}ki and Raija Ahvenainen",

note = "Project code: BEL4286; 9th World Congress of Food Science and Technology ; Conference date: 30-07-1995 Through 04-08-1995",

year = "1995",

language = "English",

volume = "2",

booktitle = "9th World Congress of Food Science and Technology",

}

TY - CHAP

T1 - Improvement of the stability of minimally processed carrot by high pressure technology

AU - Kervinen, Riitta

AU - Myllymäki, Olavi

AU - Ahvenainen, Raija

N1 - Project code: BEL4286

PY - 1995

Y1 - 1995

M3 - Conference abstract in proceedings

VL - 2

BT - 9th World Congress of Food Science and Technology

CY - Budapest

T2 - 9th World Congress of Food Science and Technology

Y2 - 30 July 1995 through 4 August 1995

ER -