The use of calcium chloride in minimally processed apples: A sensory approach

Varela, Paula | Salvador, Ana | Fiszman, Susana M


书目信息
European food research & technology
224 4 页码 461 - 467 ISSN 1438-2377
出版者
Berlin/Heidelberg : Springer-Verlag
其它主题
Descriptive sensory analysis; Minimally processed; Odors; Storage time; Consumer acceptability; Roughness; Food research; Taste sensitivity
语言
英语
类型
Text; Journal Article

2024-02-28
MODS