Optimization of Vacuum Impregnation with Calcium Lactate of Minimally Processed Melon and Shelf-Life Study in Real Storage Conditions
Author:
Affiliation:
1. Dept. of Agri-Food Science and Technology, Alma Mater Studiorum; Univ. di Bologna; P.zza Goidanich 60 Cesena (FC) Italy
Funder
Ministero dell’Istruzione, dell’Università e della Ricerca
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13513/fullpdf
Reference37 articles.
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3. Metabolic behavior and quality changes of whole and fresh processed melon;Aguayo;J Food Sci,2004
4. Effect of hot water treatment and various calcium salts on quality of fresh-cut ‘Amarillo'melon;Aguayo;Post Biolo Technol,2008
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