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Quality parameters of tomatoes submitted to different doses of gamma radiation
Abstract Ionizing radiation can be used for different purposes in the food industry. In this study, the effect of irradiation doses (0, 0.5, 1.0 and 1.5 kGy) on the quality parameters of long life tomatoes (Lycopersicon esculentum Mill.), was evaluated during 4 storage periods (1, 7, 14 and 21 days...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Instituto de Tecnologia de Alimentos (ITAL)
2018-12-01
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| Col·lecció: | Brazilian Journal of Food Technology |
| Matèries: | |
| Accés en línia: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100474&lng=en&tlng=en |
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