ShareThe effects of heat treatment on the quality of fresh-cut Chinese water chestnut.
Author(s) : PENG L. T., JIANG Y. M.
Type of article: Article
Details
- Original title: The effects of heat treatment on the quality of fresh-cut Chinese water chestnut.
- Record ID : 2005-0755
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 39 - n. 2
- Publication date: 2004/03
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Hot water; Browning; Quality; Cut; Immersion; Cold storage; Chestnut
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- Author(s) : WU J., DAI G. F., LI Z. W., et al.
- Date : 2002
- Languages : Chinese
- Source: J. Fruit Sci. - vol. 19 - n. 4
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Novel browning inhibitor formulation for fresh-...
- Author(s) : PILIZOTA V., SAPERS G. M.
- Date : 2004/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 69 - n. 4
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Effects of heat treatment on postharvest qualit...
- Author(s) : ZAMBRANO J., MATERANO W.
- Date : 1998
- Languages : English
- Source: Trop. Agric. - vol. 75 - n. 4
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Effects of storage conditions on chestnut quality.
- Author(s) : NOUR-ELDIN S., GERASOPOULOS D., METZIDAKIS I.
- Date : 1995
- Languages : English
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Effects of postharvest treatments and storage c...
- Author(s) : MIGNANI I., VERSECI A.
- Date : 2003
- Languages : English
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