The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage-Reference-Cited by-同舟云学术

The influence of hot air treatment and UV irradiation on the quality of two tomato varieties after storage

Published:2015-09 Issue: Volume:5 Page:63-67
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Belović Miona,Kevrešan Žarko,Pestorić Mladenka,Mastilović Jasna

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference33 articles.

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3. Determination of acceptable firmness and colour values of tomatoes;Batu;Journal of Food Engineering,2004

4. Identification and selection of the descriptors for establishing a sensory profile of tomato by a multidimensional approach;Belović;Food and Feed Research,2012

5. Disinfection of selected vegetables under nonthermal treatments: Chlorine, acid citric, ultraviolet light and ozone;Bermúdez-Aguirre;Food Control,2013

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