EFFECT OF COMBINED UNDERWATER PROCESSING AND MILD PRECUT HEAT TREATMENT ON THE SENSORY QUALITY AND STORAGE OF FRESH-CUT CANTALOUPE MELON
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2010.00337.x/fullpdf
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3. Effect of harvest maturity on the sensory characteristics of fresh-cut cantaloupe;BEAULIEU;J. Food Sci.,2004
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