Using Antibrowning Agents to Enhance Quality and Safety of Fresh-Cut Avocado Treated with Intense Light Pulses

✍ Scribed by Ana Y. Ramos-Villarroel; Olga Martín-Belloso; Robert Soliva-Fortuny

• Book ID: 111407131
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 662 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02410.x