Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon
Guardado en:
Publicado en: | Journal of food science |
---|---|
Otros Autores: | Lamikanra, Olusola, Kuenemanb, Dave, Ukuku, Dike, Bett-Garber, Karen L. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Journal of food science v. 70, no. 9 (2005), p. C534-539 |
Materias: | |
Publicación relacionada: | Contenido en:
Journal of food science |
Ejemplares similares
- Use of mild heat pre-treatment for quality retention of fresh-cut cantaloupe melon
- Effects of low-dose electron beam irradiation on respiration, microbiology, color, and texture of fresh-cut cantaloupe
-
Effect of cutting and storage on acetate and nonacetate esters in convenient, ready-to-eat fresh-cut melons and apples
por: Beaulieu, John C. - Cultivar effects on quality of fresh cut apple slices from 1-methylcyclopropene (1-MCP)-treated apple fruit
- Effect of hot water surface pasteurization of whole fruit on shelf life and quality of fresh-cut cantaloupe