Sensory perception and quality attributes of high pressure processed carrots in comparison to raw, sous-vide and cooked carrots.

XI Trejo Araya, N Smale, D Zabaras, E Winley, C Forde, CM Stewart, Andrew Mawson

Research output: Contribution to journalArticle

41 Citations (Scopus)
Original languageEnglish
Pages (from-to)420-433
Number of pages14
JournalInnovative Food Science and Emerging Technologies
Publication statusPublished - 2009

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