Irradiation in combination with higher storage temperatures maintains chip-making quality of potato

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Kumar, S ^a   Khade, H D ^a   Dhokane, V S ^a   Behere, A G ^a   Sharma, A ^a  

^a BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

Chip making; Gamma irradiation; Potato; Storage

Indexed keywords

ARTICLE; CONSUMER; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA RADIATION; GENETICS; METHODOLOGY; POTATO; RADIATION RESPONSE; SPECIES DIFFERENCE; STANDARD; TEMPERATURE; TIME;

CONSUMER SATISFACTION; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD IRRADIATION; FOOD PRESERVATION; GAMMA RAYS; SOLANUM TUBEROSUM; SPECIES SPECIFICITY; TEMPERATURE; TIME FACTORS;

SOLANUM TUBEROSUM;

EID: 34547851202     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00401.x     Document Type: Article

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