Color, Flavor, Texture, and Nutritional Quality of Fresh-Cut Fruits and Vegetables: Desirable Levels, Instrumental and Sensory Measurement, and the Effects of Processing
Author:
Affiliation:
1. Department of Food Science & Technology, University of California, Davis, CA
2. USDA – ARS Southern Regional Research Center, New Orleans, LA
3. Department of Food Science & Technology, University of Georgia, Athens, GA
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408391003626322
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1. Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced Watermelon
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3. Keeping quality and safety of minimally fresh processed melon
4. Fresh-cut radish using different cut types and storage temperatures
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