Effect of Dipping and Vacuum Impregnation Pretreatments on the Quality of Frozen Apples: A Comparative Study on Organic and Conventional Fruits
Author:
Affiliation:
1. Faculty of Bioscience and Technologies for Food, Agriculture, and EnvironmentUniv. of Teramo Via Renato Balzarini 1 64100 Teramo Italy
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14489
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3. Effects of vacuum impregnation and ohmic heating with citric acid on the behaviour of osmotic dehydration and structural changes of apple fruit;Allali H.;Biosystems Engineering,2010
4. Soil and plant mineral nutrition and fruit quality under organic, conventional, and integrated apple production systems in Washington State, USA;Andrews P. K.;Acta Horticulture,2001
5. The effects of heating on physical and chemical constitutes of organic and conventional okra;Arlai A.;Procedia Engineering,2012
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