Use of isothermal calorimetry to monitor and predict quality and shelf-life of minimally processed fruits and vegetables
Författare
Summary, in English
Results are presented of an experiment conducted to study the effects of slicing and antibrowning treatments on metabolic response and respiration of minimally processed vegetables using isothermal calorimetry.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
- Avdelningen för Byggnadsmaterial
Publiceringsår
2005
Språk
Engelska
Sidor
841-846
Publikation/Tidskrift/Serie
Industrie Alimentari
Volym
44
Issue
450
Dokumenttyp
Artikel i tidskrift
Förlag
Chiriotti Editori
Ämne
- Materials Engineering
- Food Engineering
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 0019-901X