Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots (Daucus carota L.) during cold storage
Artykuł naukowy w czasopiśmie recenzowanyCzasopismo: JOURNAL OF FOOD PROCESSING AND PRESERVATION (ISSN: 0145-8892)
Współautorzy: Dariusz Kowalczyk, Katarzyna Łupina
Rok wydania: 2020
Tom: 44(9)
Numer czasopisma: e14713
Strony od-do: 1-10
DOI: 10.1111/jfpp.14713
Cytowanie w formacie Bibtex:
@article{1,
author = "Tomasz Skrzypek and Dariusz Kowalczyk and Katarzyna Łupina",
title = "Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots (Daucus carota L.) during cold storage",
journal = "JOURNAL OF FOOD PROCESSING AND PRESERVATION",
year = "2020",
number = "e14713",
pages = "1-10"
}
Cytowanie w formacie APA:
Skrzypek, T. and Dariusz Kowalczyk and Katarzyna Łupina(2020). Effect of carboxymethyl cellulose/candelilla wax edible coating incorporated with ascorbic acid on the physicochemical and sensory qualities of prepackaged minimally processed carrots (Daucus carota L.) during cold storage. JOURNAL OF FOOD PROCESSING AND PRESERVATION, e14713, 1-10.