Effect of vacuum inclusion on the quality and the sensory attributes of carrot snacks

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dc.contributor.authorDueik González, Verónica Paula
dc.contributor.authorMarzullo, C.
dc.contributor.authorBouchon Aguirre, Pedro Alejandro
dc.date.accessioned2021-01-14T19:12:48Z
dc.date.available2021-01-14T19:12:48Z
dc.date.issued2013
dc.format.extent5 páginas
dc.fuente.origenConveris
dc.identifier.doi10.1016/j.lwt.2012.05.011
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2012.05.011
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/50654
dc.identifier.wosidWOS:000309896600052
dc.issue.numeroNo. 1
dc.language.isoen
dc.nota.accesoContenido parcial
dc.pagina.final365
dc.pagina.inicio361
dc.revistaLWT - Food Science and Technologyes_ES
dc.rightsacceso restringido
dc.titleEffect of vacuum inclusion on the quality and the sensory attributes of carrot snackses_ES
dc.typeartículo
dc.volumenVol. 50
sipa.codpersvinculados166405
sipa.codpersvinculados71999
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