E: Food Engineering & Physical Properties
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02669.x/fullpdf
Reference46 articles.
1. UV-C radiation as a novel technique for keeping quality of fresh processed ‘Lollo Rosso’ lettuce;Allende;Food Res Int,2003
2. Quantifying nonhomogeneous colors in agricultural materials. Part I: method development;Balaban;J Food Sci,2008
3. Quantifying nonhomogeneous colors in agricultural materials. Part II: comparison of machine vision and sensory panel evaluations;Balaban;J Food Sci,2008
4. Combined efficacy of nisin and pediocin with sodium lactate, citric acid, phytic acid, and potassium sorbate and EDTA in reducing the Listeria monocytogenes population of inoculated fresh-cut produce;Bari;J Food Prot,2005
5. Supercritical fluids: technology and application to food processing;Brunner;J Food Eng,2005
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