Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and Pasteurization (Englisch)
- Neue Suche nach: Guerra‐vargas, M.
- Neue Suche nach: Jaramillo‐flores, M. E.
- Neue Suche nach: Dorantes‐alvarez, L.
- Neue Suche nach: Hernández‐sánchez., H.
- Neue Suche nach: Guerra‐vargas, M.
- Neue Suche nach: Jaramillo‐flores, M. E.
- Neue Suche nach: Dorantes‐alvarez, L.
- Neue Suche nach: Hernández‐sánchez., H.
In:
Journal of Food Science
;
66
, 4
;
620-626
;
2001
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Carotenoid Retention In Canned Pickled Jalapeño Peppers and Carrots As Affected by Sodium Chloride, Acetic Acid, and Pasteurization
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Beteiligte:Guerra‐vargas, M. ( Autor:in ) / Jaramillo‐flores, M. E. ( Autor:in ) / Dorantes‐alvarez, L. ( Autor:in ) / Hernández‐sánchez., H. ( Autor:in )
-
Erschienen in:Journal of Food Science ; 66, 4 ; 620-626
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
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Erscheinungsdatum:01.05.2001
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Format / Umfang:7 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 66, Ausgabe 4
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Author Index| 2001
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Application Briefs| 2001
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JFS Masthead| 2001