Evaluation of quality during storage of apple leather-Reference-Cited by-同舟云学术

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Evaluation of quality during storage of apple leather

Published:2012-07 Issue:2 Volume:47 Page:485-492
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Quintero Ruiz Natalia A.,Demarchi Silvana M.,Massolo J. Facundo,Rodoni Luis M.,Giner Sergio A.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Official methods of analysis;AOAC,1998

2. Tray drying of apple puree;Bains;Journal of Food Engineering,1989

3. Definition of color in the non-enzymatic browning process;Buera;Die Farbe,1985

4. Técnicas para el análisis microbiológico de alimentos;Camacho,2009

5. Dehydration and storage stability of papaya leather;Chan;Journal of Food Science,1978

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