Influence of packaging film permeability and residual sulphur dioxide on the quality of pre-peeled potatoes-Reference-Cited by-同舟云学术

Influence of packaging film permeability and residual sulphur dioxide on the quality of pre-peeled potatoes

Published:2007-06-28 Issue:2 Volume:23 Page:147-152
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

GIANNUZZI L.,RODRIGUEZ N.,ZARITZKY N. E.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb00561.x/fullpdf

Reference19 articles.

1. Technique ups quality, shelf-life of pre-peeled potatoes;Anderson;Food Engineering,1957

2. Toxicological evaluations of certain food additives with a review of general principles and of specifications, 17th Report;FAO/WHO;Food and Agriculture Organization of the United Nations (Rome),1974

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1. EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH-CUT POTATOES;Journal of Food Quality;2002-07

2. The Effect of Sodium Metabisulphite on the Whiteness and Keeping Quality of Sliced Mushrooms;LWT - Food Science and Technology;1999-11

3. INHIBITION OF ENZYMATIC BROWNING IN PRECUT LOTUS (NELUMBO NUCIFERA G.) ROOTS BY BROWNING INHIBITORS AND VACUUM-PACKAGING;Acta Horticulturae;1999-01

4. Modified Atmosphere Packaging of Pre-Peeled Potatoes;East African Agricultural and Forestry Journal;1994-07

5. Chemical Preservatives Action on Microbial Growth in a Model System of Refrigerated Prepeeled Potatoes;Journal of Food Protection;1993-09-01