✦ LIBER ✦

Physiological and quality changes of fresh-cut pineapple treated with antibrowning agents

✍ Scribed by G.A González-Aguilar; S Ruiz-Cruz; R Cruz-Valenzuela; A Rodrı́guez-Félix; C.Y Wang

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Biochemical changes of fresh-cut pineapp

✍ Gustavo Adolfo González-Aguilar; Saúl Ruiz-Cruz; Herlinda Soto-Valdez; Francisco 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 157 KB

Using Antibrowning Agents to Enhance Qua

✍ Ana Y. Ramos-Villarroel; Olga Martín-Belloso; Robert Soliva-Fortuny 📂 Article 📅 2011 🏛 Institute of Food Technologists 🌐 English ⚖ 662 KB

Quality Changes in Fresh-Cut Fuji Apple

✍ M.A. Rojas-Graü; R. Grasa-Guillem; O. Martín-Belloso 📂 Article 📅 2007 🏛 Institute of Food Technologists 🌐 English ⚖ 199 KB

Edible coatings with antibrowning agents

✍ G. Oms-Oliu; R. Soliva-Fortuny; O. Martín-Belloso 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 851 KB

Effect of 1-MCP treatment and N2O MAP on

✍ Pietro Rocculi; Emiliano Cocci; Santina Romani; Giampiero Sacchetti; Marco Dalla 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 391 KB

Post-cutting quality changes of fresh-cu

✍ M.L. Amodio; A.B. Cabezas-Serrano; G. Peri; G. Colelli 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 404 KB