Use of Additives to Preserve the Quality of Fresh-Cut Fruits and Vegetables
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Publisher
CRC Press
Reference102 articles.
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2. Changes in calcium level and mechanical properties of apple tissue due to impregnation with calcium salts
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4. High Relative Humidity In-Package of Fresh-Cut Fruits and Vegetables: Advantage or Disadvantage Considering Microbiological Problems and Antimicrobial Delivering Systems?
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