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Quality of minimally processed guava with different types of cut, sanification and packing
The purpose of this project was to evaluate the sanitization effect on the quality of minimally processed guava. Initially, research was carried out with consumers in a supermarket to verify preferences of packaging for guava. Following this, the guava cv. Paluma underwent two sanitization sequenc...
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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940099012 |
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