Improving the shelf life stability of vacuum‐packed fresh‐cut peaches ( Prunus persica L.) by radio frequency heating in water
Author:
Affiliation:
1. Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki305‐8642Japan
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15193
Reference37 articles.
1. Physical and chemical changes in peaches and nectarines during the modified atmosphere storage
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4. Critical review of radio-frequency (RF) heating applications in food processing
5. Effect of radio frequency (RF) heating on the texture, colour and sensory properties of a comminuted pork meat product
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