Maintaining quality of fresh-cut apple slices using calcium ascorbate and stored under modified atmosphere

Acta Alimentaria

Volumn 42, Issue 2, 2013, Pages 245-255

  Chiabrando, V ^a   Giacalone, G ^a  

^a Forest and Food Science Department of Agriculture   (Italy)

Author keywords

colour change; firmness loss; fruit; quality; ready to eat; surface browning

Indexed keywords

EID: 84879774738     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/AAlim.42.2013.2.12     Document Type: Article

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