Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges-Reference-Cited by-同舟云学术

Effect of solid content and composition of hydroxypropyl methylcellulose-lipid edible coatings on physicochemical, sensory and nutritional quality of ‘Valencia’ oranges

Published:2011-09-07 Issue:11 Volume:46 Page:2437-2445
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Contreras-Oliva Adriana,Rojas-Argudo Cristina,Pérez-Gago Maria B.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02767.x/fullpdf

Reference31 articles.

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3. Use of lipids in coatings for food products;Baldwin;Food Technology,1997

4. Influence of different postharvest treatments on nutritional quality of grapefruits;Biolatto;Lebensmittel Wissenschaft und Technologie,2005

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