Shelf-life of fresh-like ready-to-use diced squash

Journal of Food Quality

Volumn 27, Issue 2, 2004, Pages 91-101

  Roura, Sara Inés ^a   Del Rosario Moreira, Maria ^a   Del Valle, Carlos Enrique ^a,b  

^a UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; ETHYLENE; FLAVORS; FOOD STORAGE; FRUITS; MEATS; MICROBIOLOGY; MICROORGANISMS; MOISTURE CONTROL; PH EFFECTS; VITAMINS;

DICED SQUASH; ENZYMATIC BROWNING; MICROBIAL SPOILAGE; SURFACE DISCOLORATION;

FRUIT JUICES;

EID: 3142682368     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2004.tb00640.x     Document Type: Article

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