SharePreservation of minimally processed carrots by edible coating and acid treatment.
Author(s) : REYES V. G., SIMONS L., TRAN C.
Summary
The use of an edible coating incorporating an acidulant was able to inhibit white blush formation and maintain an acceptable degree of microbial growth for up to 4 weeks at 4 deg C.
Details
- Original title: Preservation of minimally processed carrots by edible coating and acid treatment.
- Record ID : 1998-3638
- Languages: English
- Publication date: 1996
- Source: Source: Proc. australas. postharvest hortic. Conf. Sci. Technol. fresh Food Revolution, Melbourne
451-456; 14 ref.
Indexing
- Themes: Vegetables
- Keywords: Coating (food); Carrot; Microbiology; Treatment; Quality; Fresh produce; Vegetable; Acid
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