Physicochemical and Microbiological Changes in Non-Sulfitted Dried Apricots as Affected by Storage Condition

Author:

GÜZEL Nihal,TAĞI Şeref,ÖZKAN Mehmet

Publisher

Ankara University Faculty of Agriculture

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology

Reference27 articles.

1. Aguilera JM, Oppermann K & Sanchez, F (1987). Kinetics of browning of sultana grapes. Journal of Food Science 52: 990–993. doi: 10.1111/j.1365-2621.1987.tb14258.x

2. Alagöz S, Türkyılmaz M, Tağı Ş & Özkan M (2015). Effects of different sorbic acid and moisture levels on chemical and microbial qualities of sun-dried apricots during storage. Food Chemistry 174: 356–364. doi: 10.1016/j.foodchem.2014.11.075

3. AOAC (2000). Association Official analytical Chemists. In W. Hortwitz (Ed.), AOAC Official analytical methods (17th ed.). Gaithersburg: AOAC International.

4. APHA (American Public Health Association) (2002). In F. P. Downes & K. Ito (Eds.), Compendium of methods for the microbiological examination of foods (4th ed.). Washington: APHA.

5. Asma BM (2007). Malatya: World’s capital of apricot culture. Chronica horticulturae 47: 20-24

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