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การลดการเกิดสีน้ำตาลและเชื้อจุลินทรีย์ที่ปนเปื้อนในแอปเปิลหั่นชิ้นพร้อมบริโภคด้วยสารละลายแคลเซียมแอสคอร์เบตร่วมกับโซเดียมคลอไรต์ | Reduction of browning and microbial contamination in fresh-cut apple by calcium ascorbate combined with sodium chlorite solution

2015

Daneeya Hengphum(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) | Apiradee Uthairatanakij(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) | Pongphen Jitareerat(King Mongkut's University of Technology Thonburi, Bangkok (Thailand). School of Bioresources and Technology. Division of Postharvest Technology) E-mail:[email protected]

AGROVOC Keywords
apples browning contamination cutting keeping quality microbial contamination microorganisms packaging postharvest control processed products solution storage
Bibliographic information
Agricultural Science Journal
ISSN 0125-0369
Pagination
60-63
Other Subjects
Fresh-cut apple; Fresh-cut fruits; Sodium chlorite; Calcium ascorbate
Language
Thai
Note
Summaries (En, Th)
Type
Summary; Non-Conventional
Corporate Author
The Agricultural Science Society of Thailand under the Patronage of His Majesty the King, Bangkok (Thailand)
2022-02-15
AGRIS AP
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