Browsing Ziraat Fakültesi by Subject "shredded carrot, calcium lactate, calcium chloride, browning"
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RESPONSES OF SHREDDED CARROTS TO CALCIUM TREATMENTS
(2006)Shredded carrots were dipped into 5% calcium lactate concentration, 5% calcium chloride concentration or water as control for 5 min then stored at 4 ºC for 8 to 9 days. During the storage, sensory changes in texture, ...