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Influence of the type of packaging on textural properties of minimally processed yellow Peruvian roots
The textural properties of minimally processed products indicate its quality, and the package is fundamental tomaintain the conservation of these foods. The aim of this study was to evaluate texture alterations that occur during thestorage period of minimally processed yellow Peruvian...
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| Vydáno v: | Revista Ceres |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Universidade Federal de Viçosa
2016
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=305246768003 https://www.redalyc.org/journal/3052/305246768003/ https://www.redalyc.org/journal/3052/305246768003/html/ https://www.redalyc.org/journal/3052/305246768003/305246768003.epub https://www.redalyc.org/journal/3052/305246768003/movil |
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