Combined effects of chemical dip and/or carrageenan coating and/or controlled atmosphere on quality of fresh-cut banana

Food Control

Volumn 20, Issue 5, 2009, Pages 508-514

  Bico, S L S ^a   Raposo, M F J ^a   Morais, R M S C ^a   Morais, A M M B ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Ascorbic acid; Calcium chloride; Carrageenan; Controlled atmosphere; Cysteine; Fresh cut banana

Indexed keywords

EID: 58549099459     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.07.017     Document Type: Article

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