Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Hygiene and nutrition in foodservice and catering |
| Volume | 1 |
| Pages (from-to) | 175-190 |
| Number of pages | 15 |
| Publication status | Published - 1996 |
ID: 7703217