Effects of processing and packaging on vitamin C and -carotene content of ready-to-use (RTU) vegetables

Author： Hussein A.   Odumeru J.A.   Ayanbadejo T.   Faulkner H.   McNab W.B.   Hager H.   Szijarto L.  

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.33, Iss.2, 2000-03, pp. : 131-136

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