Preserving Strawberry Quality by Employing Novel Food Preservation and Processing Techniques - Recent Updates and Future Scope - An Overview
Author:
Affiliation:
1. Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden Penang 11800 Malaysia
2. Sektion Haushaltstechnik; Institut fur Landtechnik; Universitat Bonn; Bonn Germany
Funder
International Bureau of the BMBF, Germany
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12184/fullpdf
Reference133 articles.
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4. Role of ozone concentrations and exposure times in extending shelf life of strawberry;Aday;Ozone: Sci. Eng.,2014
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