The use of calcium chloride in minimally processed apples: A sensory approach

European Food Research and Technology

Volumn 224, Issue 4, 2007, Pages 461-467

  Varela, Paula ^a   Salvador, Ana ^a   Fiszman, Susana M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Apples; Calcium; Colour; Consumer acceptability; Descriptive sensory analysis; Minimally processed; Texture

Indexed keywords

MALUS X DOMESTICA;

EID: 33846202590     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-006-0344-7     Document Type: Review

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