ShareChanges in sensory quality and fermentative volatile concentrations of minimally processed cantaloupe stored in controlled atmosphere.
Author(s) : PORTELA S., NIE X., SUSLOW T., et al.
Summary
The authors describe tests performed on melons stored at various temperatures with various O2 and CO2 concentrations. Results in terms of microbial counts, appearance, odours and organoleptic properties, are analyzed.
Details
- Original title: Changes in sensory quality and fermentative volatile concentrations of minimally processed cantaloupe stored in controlled atmosphere.
- Record ID : 2000-3001
- Languages: English
- Source: CA '97. Proceedings of the 7th international controlled atmosphere research conference.
- Publication date: 1997/07/13
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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- Date : 1996
- Languages : Italian
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- Date : 1998/09
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- Source: Food Aust. - vol. 50 - n. 9
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- Date : 1993
- Languages : English
- Source: Biosci. Biotechnol. Biochem. - vol. 57 - n. 7
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