Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing
Research output: Contribution to journal › Journal article › Research › peer-review
Standard
Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing. / Kidmose, U.; Martens, H. J.
In: Journal of the Science of Food and Agriculture, Vol. 79, 1999, p. 1747-1753.Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Kidmose, U & Martens, HJ 1999, 'Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing', Journal of the Science of Food and Agriculture, vol. 79, pp. 1747-1753.
APA
Kidmose, U., & Martens, H. J. (1999). Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing. Journal of the Science of Food and Agriculture, 79, 1747-1753.
Vancouver
Kidmose U, Martens HJ. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing. Journal of the Science of Food and Agriculture. 1999;79:1747-1753.
Author
Bibtex
@article{61e45ac0a1b911ddb6ae000ea68e967b,
title = "Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing",
author = "U. Kidmose and Martens, {H. J.}",
note = "Ukendte organisationer '\'90\''",
year = "1999",
language = "English",
volume = "79",
pages = "1747--1753",
journal = "Journal of the Science of Food and Agriculture",
issn = "0022-5142",
publisher = "JohnWiley & Sons Ltd",
}
RIS
TY - JOUR
T1 - Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing
AU - Kidmose, U.
AU - Martens, H. J.
N1 - Ukendte organisationer '\'90\''
PY - 1999
Y1 - 1999
M3 - Journal article
VL - 79
SP - 1747
EP - 1753
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
SN - 0022-5142
ER -
ID: 7753556