Characterising deterioration patterns in fresh-cut fruit using principal component analysis. II: Effects of ripeness stage, seasonality, processing and packaging-Reference-Cited by-同舟云学术

Characterising deterioration patterns in fresh-cut fruit using principal component analysis. II: Effects of ripeness stage, seasonality, processing and packaging

Published:2015-02 Issue: Volume:100 Page:91-98
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Finnegan Elizabeth,O’Beirne David

Funder

Food Institutional Research Measure

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference32 articles.

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4. Quality and shelf-life of shredded carrots as affected by packaging film and storage temperature;Barry-Ryan;J. Food Sci.,2000

5. Effects of peeling method on quality and shelf-life of ready-to-use carrot slices;Barry-Ryan;Int. J. Food Sci.,2000

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