Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage
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| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 7 vom: 01. Okt., Seite 527-41 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2014
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Journal Article Research Support, Non-U.S. Gov't Colour ascorbic acid browning index microbiological quality shelf life texture profile analysis Ascorbic Acid PQ6CK8PD0R |
| Accès en ligne |
Volltext |