Quality Evaluation of Fresh-Cut Products in the Market-Reference-Cited by-同舟云学术

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Quality Evaluation of Fresh-Cut Products in the Market

Published:2007-05-30 Issue:5 Volume:36 Page:622-628
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Cho Sun-Duk,Park Joo-Youn,Kim Eun-Jeong,Kim Dong-Man,Kim Gun-Hee

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200721138101667.pdf

Reference6 articles.

1. Comparison of Erythorbic and Ascorbic Acids as Inhibitors of Enzymatic Browning in Apple

2. Inactivation of metalloenzymes by food constituents

3. Bacterization of Potatoes withPseudomonas putidaand Its Influence on Postharvest Soft Rot Diseases

4. FACTORS AFFECTING THE STORAGE STABILITY OF SHREDDED LETTUCE

5. New approaches in improving the shelf life of minimally processed fruit and vegetables

Cited by 4 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. Assessment of Hygiene Management Practices and Comparative Analysis of Regulatory Frameworks for Shared Kitchens across Different Countries;Foods;2024-03-18

2. Microbial Contamination in Pre-Treated Agricultural Products according to Distribution Channels;Journal of the Korean Society of Food Science and Nutrition;2023-03-31

3. Change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment during storage;Korean Journal of Food Preservation;2013-06-30

4. Evaluation of the Production Process and Hygienic Management of Fresh-cut Lettuce;Korean Journal of Food Preservation;2012-02-28

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