ShareSensory, microbiological and chemical quality of mini-peeled carrots as affected by edible coating treatment.
Author(s) : HOWARD L. R., DEWI T.
Type of article: Article
Summary
An edible coating application rate of 0.23-0.49 L/min protected against surface discoloration and retained quality during storage at 2 deg C.
Details
- Original title: Sensory, microbiological and chemical quality of mini-peeled carrots as affected by edible coating treatment.
- Record ID : 1996-0276
- Languages: English
- Source: Ital. J. Food Sci. - vol. 60 - n. 1
- Publication date: 1995/01
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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ETUDE DE LA TENEUR EN VITAMINE C DES CAROTTES D...
- Author(s) : VANDEVELDE S., MASSON A., DUFOURNY G.
- Date : 1991
- Languages : French
- Source: Aliment 2000 - vol. 17 - n. 3
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Quality maintenance of "ready-to-eat" shredded ...
- Author(s) : CHERVIN C., BOISSEAU P.
- Date : 1994/03
- Languages : English
- Source: Ital. J. Food Sci. - vol. 59 - n. 2
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Biochemical changes and sensory quality of shre...
- Author(s) : HEIMDAL H., KUEHN B. F., POLL L., LARSEN L. M.
- Date : 1995/11
- Languages : English
- Source: Ital. J. Food Sci. - vol. 60 - n. 6
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MODIFIED ATMOSPHERE PACKAGING OF FRESH, < READY...
- Author(s) : CARLIN F.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 4
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Salades : incidence de la logistique sur la qua...
- Author(s) : SCANDELLA D., JOST M., GRATADOUR C., HAJDUCH V.
- Date : 1993/11
- Languages : French
- Source: Infos Ctifl - n. 96
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