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关键词
书目信息
Chiang Mai University Journal of Natural Sciences (Thailand)
ISSN
1685-1994
页码
pp. 105-119
其它主题
Chemical changes; Shelf life; Minimally processed longan fruit; Peroxyacetic acid; Microbiological changes
语言
英语
类型
Summary; Non-Conventional
2016-08-15
AGRIS AP