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

  • Ximenita I. Trejo Araya*
  • , Nicholas Smale
  • , Dimitrios Zabaras
  • , Emma Winley
  • , Ciaràn Forde
  • , Cynthia M. Stewart
  • , A.J. Mawson
    • *Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

75   Link opens in a new tab Citations (Scopus)

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