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Effect of calcium chloride on quality of fresh-cut "Perola" pineapple

2003

Antoniolli, L.R. | Benedetti, B.C. | Souza Filho, M. de S.M. de

AGROVOC Keywords
abacaxi actividad enzimática activité enzymatique ananas (fruits) aptitud para la conservación aptitude à la conservation color colour cor couleur enzyme activity keeping quality pina pineapples procesamiento processing quality control textura texture traitement
Bibliographic information
Volume 38 Issue 9 ISSN 0101-204X
Pagination
pp. 1105-1110
Other Subjects
Vida-de-prateleira; Atividade enzimica; Cloreto de calcio; Processamento minimo; Controle de qualidade
Language
Portuguese
Note
Summaries (En, Pt)
5 illus.; 20 ref.
Translated Title
Efeito do cloreto de calcio na qualidade de abacaxi 'Perola' minimamente processado
Type
Summary
2004-08-15
AGRIS AP
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