Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

Application of high pressure processing for shelf life extension of litchi fruits (Litchi chinensis cv. Bombai) during refrigerated storage

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Bibliographische Detailangaben
Veröffentlicht in:Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 7 vom: 01. Okt., Seite 527-41
1. Verfasser: Kaushik, Neelima (VerfasserIn)
Weitere Verfasser: Kaur, Barjinder P, Rao, P Srinivasa
Format: Online-Aufsatz
Sprache:English
Veröffentlicht: 2014
Zugriff auf das übergeordnete Werk:Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:Journal Article Research Support, Non-U.S. Gov't Colour ascorbic acid browning index microbiological quality shelf life texture profile analysis Ascorbic Acid PQ6CK8PD0R
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