메뉴 건너뛰기




Volumn 64, Issue 9, 2001, Pages 1425-1429

Osmotic dehydration of apple slices using a sucrose/CaCl2 combination to control spoilage caused by Botrytis cinerea, Colletotrichum acutatum, and Penicillium expansum

Author keywords

[No Author keywords available]

Indexed keywords

APPLE; CALCIUM CHLORIDE; CONCENTRATION (PARAMETERS); DECOMPOSITION; FOOD MICROBIOTECHNOLOGY; FOOD SAFETY; FOOD SPOILAGE; GROWTH INHIBITION; MICROBIAL CONTAMINATION; MICROBIAL GROWTH; OSMOSIS; PREVENTION; SUCROSE; TEMPERATURE;

EID: 0034794682     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-64.9.1425     Document Type: Article
Times cited : (3)

References (18)
  • 5
    • 0000925063 scopus 로고
    • The effects of postharvest infiltration of calcium, magnesium, or strontium on decay, firmness, respiration, and ethylene production in apples
    • (1987) J. Am. Soc. Hort. Sci. , vol.112 , pp. 300-303
    • Conway, W.S.1    Sams, C.E.2
  • 10
    • 0000938333 scopus 로고    scopus 로고
    • Osmo-convective drying of fruits and vegetables: Technology and application
    • (1996) Drying Technol. , vol.14 , pp. 391-413
    • Lenart, A.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.