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Combined effect of calcium chloride and peroxyacetic acid on quality and shelf life of minimally processed longan fruit

2012

Danunut Bunnag(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Nithiya Rattanapanone(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected] | Methinee Haewsungcharern(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agro-Industry. Department of Food Engineering)

AGROVOC Keywords
biological contamination calcium chloride chemicophysical properties dimocarpus longan firmness keeping quality longan organoleptic analysis postharvest technology processing quality sensory evaluation
Bibliographic information
Chiang Mai University Journal of Natural Sciences (Thailand)
ISSN 1685-1994
Pagination
pp. 105-119
Other Subjects
Chemical changes; Shelf life; Minimally processed longan fruit; Peroxyacetic acid; Microbiological changes
Language
English
Type
Summary; Non-Conventional
2016-08-15
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