Studies on Physiological and Chemical Changes of Partially Processed Carrot-Part VI. Effects of Cutting Direction, Ethylene Treatment, and Low O2 and/or High CO2 of Atmosphere on the Appearance, Occurrence of Bitterness, and Changes of Sugar Contents in Partially Processed Carrot During Holding.

journal of the japanese society for cold preservation of food
doi 10.5891/jafps1987.22.153
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Japan Association of Food Preservation Scientists

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