EFFECT OF CHEMICAL INHIBITORS AND STORAGE TEMPERATURE ON THE QUALITY OF FRESH-CUT POTATOES
Author:
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2002.tb01018.x/fullpdf
Reference18 articles.
1. Inhibition of Polyphenol Oxidase by Thiols in the Absence and Presence of Potato Tissue Suspensions
2. Influence of packaging film permeability and residual sulphur dioxide on the quality of pre-peeled potatoes
3. Color of Minimally Processed Potatoes as Affected by Modified Atmosphere Packaging and Antibrowning Agents
4. Microbial Quality of Fresh Potatoes: Effect of Minimal Processing
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