Effect of different anti-browning agents on quality of minimally processed early potatoes packaged on a compostable film
Author:
Funder
Cluster Sicily Agrobio and Fishing Industry
Research Fund
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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2. Suitability of five different potato cultivars (Solanum tuberosum L.) to be processed as fresh-cut products;Cabezas-Serrano;Postharvest Biology and Technology,2009
3. Effect of chemical inhibitors and storage temperature on the quality of fresh-cut potatoes;Cacace;Journal of Food Quality,2002
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5. Colorimetry;CIE,1986
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