Vitamin C retention and sensoric quality of potatoes and peas in a cook-chill system with packaging in modified atmosphere

Research output: Contribution to journalJournal article – Annual report year: 1996Researchpeer-review

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Original languageEnglish
JournalHygiene and Nutrition in Food Service and Catering
Pages (from-to)175-190
Publication statusPublished - 1996

ID: 3295500