Effects of far-infrared irradiation and lyophilization on the contents of carotenoids, tissue structure and bacterial counts of carrot
Namiki, H. (Waseda Univ., Tokyo (Japan)), Niinuma, K, Takemura, M, Tou, R, Yanagisawa, M, Hirabayashi, T, Kiyokawa, S
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (01.12.1996)
Published in Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) (01.12.1996)
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