Effects of Ripeness Stages on the Storage Atmosphere, Color, and Textural Properties of Minimally Processed Apple Slices
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb08752.x/fullpdf
Reference26 articles.
1. New strategies for minimally processed foods. The role of multitarget preservation/Nuevas estrategias para los alimentos mínimamente procesados. La conservación "multiblanco"
2. Effects of blanching and calcium infiltration on PPO activity, texture, microstructure and kinetics of osmotic dehydration of apple tissue
3. Extending Shelf Life of Fresh-cut Pears
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