The Effectiveness of Ozone and Acidulant Treatments in Extending the Refrigerated Shelf Life of Fresh-Cut Potatoes
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2011.02371.x/fullpdf
Reference25 articles.
1. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa);Altunkaya;Food Chem,2008
2. Effect of different sanitizers on microbial and sensory quality of fresh-cut potato strips stored under modified atmosphere or vacuum packaging;Beltrán;Postharv Biol Technol,2005
3. Comparison of sodium acid sulfate to citric acid to inhibit browning of fresh-cut potatoes;Calder;J Food Sci,2011
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