The effect of hot water treatment on the storage ability improvement of fresh-cut Chinese cabbage

Author:

Grzegorzewska Maria,Badełek EwaORCID,Szczech MagdalenaORCID,Kosson Ryszard,Wrzodak Anna,Kowalska BeataORCID,Colelli Giancarlo,Szwejda-Grzybowska JustynaORCID,Maciorowski RobertORCID

Funder

Seventh Framework Programme

European Commission Seventh Framework Programme for Research and Technological Development International Cooperation

Publisher

Elsevier BV

Subject

Horticulture

Reference59 articles.

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2. Anonymous, 1998. Sensory analysis. General guidance for the designing of test rooms. PN-ISO 8589, 1998 [in Polish].

3. Color, flavor texture and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing;Barrett;Crit. Rev. Food Sci. Nutr.,2010

4. Microbiological spoilage of fruits and vegetables;Barth,2010

5. Factors affecting sensory quality of fresh-cut produce;Beaulieu,2011

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