NAHRUNG-FOOD, cilt.37, sa.5, ss.433-439, 1993 (SCI-Expanded, Scopus)
Carrot juice was prepared from each of yellow-, orange-, and purple-coloured carrots. Juice preparation included sorting, washing, peeling, acid-blanching, chopping, juicing, sterilization, and bottling steps. Bottled juices were stored in incubators which were kept at 5-degrees-C, 20-degrees-C, and 27-degrees-C.