Pages that link to "Q43713211"
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The following pages link to Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging. (Q43713211):
Displaying 9 items.
- Recent developments in minimal processing: a tool to retain nutritional quality of food. (Q38159760) (← links)
- Current topics in active and intelligent food packaging for preservation of fresh foods. (Q38429262) (← links)
- Microbiological stability and quality of pulsed light treated cantaloupe (Cucumis melo L. reticulatus cv. Glamour) based on cut type and light fluence (Q42505169) (← links)
- Effect of pH on the survival of Listeria innocua in calcium ascorbate solutions and on quality of fresh-cut apples (Q44844151) (← links)
- Comparative study on essential oils incorporated into an alginate-based edible coating to assure the safety and quality of fresh-cut Fuji apples (Q46508492) (← links)
- Quality changes in fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents, and storage atmosphere (Q46905359) (← links)
- Control of browning and microbial growth on fresh-cut apples by sequential treatment of sanitizers and calcium ascorbate (Q46905379) (← links)
- Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction (Q46905822) (← links)
- Production and characterization of freeze-dried banana slices pretreated with ascorbic acid and quince seed mucilage: Physical and functional properties (Q98159407) (← links)