EFFECT OF TEMPERATURE AND PACKAGING FILM ON NUTRITIONAL QUALITY OF FRESH-CUT SWEET POTATOES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2007.00134.x/fullpdf
Reference38 articles.
1. Control of Minimally Processed Carrot (Daucus carota) Surface Discoloration Caused by Abrasion Peeling
2. MODIFIED ATMOSPHERE PACKAGING OF FRESH-CUT SWEETPOTATOES (IPOMOEA BATATAS L.)
3. N.A.M. ESKIN, 1990 . Biochemistry of Foods , pp. 69 -165 , Academic Press, New York, NY.
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