Influence of Cultivar, Anti-Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh-Cut Apples During Storage
Author:
Affiliation:
1. Faculty of Food Technology and Biotechnology; University of Zagreb; Pierottijeva 6 Zagreb 10000 Croatia
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12400/fullpdf
Reference47 articles.
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4. High pressure treatment effect on physicochemical and nutritional properties of fluid foods during storage: A review;Barba;Compr. Rev. Food Sci. Food Saf.,2012
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