A RESEARCH NOTE: SENSORY QUALITY CHANGES OF HIGH MOISTURE PINEAPPLE BITS DURING STORAGE-Reference-Cited by-同舟云学术

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A RESEARCH NOTE: SENSORY QUALITY CHANGES OF HIGH MOISTURE PINEAPPLE BITS DURING STORAGE

Published:2000-12 Issue:6 Volume:23 Page:603-612
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

PARDIO VIOLETA T.,WALISZEWSKI KRZYSZTOF N.,GARCIA MIGUEL A.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2000.tb00584.x/fullpdf

Reference18 articles.

1. Application of combined methods technology in minimally processed fruits

2. AOAC . 1990 . Official Methods of Analysis of the Association of Official Analytical Chemists . 15th Ed. Washington, DC.

3. A. Argaiz, A. Lopez-Malo, J. Welti, and S.M. Alzamora, 1991 . Fruit preservation by combined method . Book of Abstracts ACS Symposium on Minimally Processed Fruits and Vegetables, pp.37 , August, 25-30, New York.

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fresh-Cut Vegetables and Fruits;Horticultural Reviews;2010-08-04

2. Storage and ultraviolet-induced tissue stress effects on fresh-cut pineapple;Journal of the Science of Food and Agriculture;2004-10-07

3. Current awareness in flavour and fragrance;Flavour and Fragrance Journal;2001

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