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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Vydáno v:Ciência e Tecnologia de Alimentos
Hlavní autoři: Marilene Silva LIMA, Edleide Maria Freitas PIRES, Maria Inês Sucupira MACIEL, Vanusa Alves OLIVEIRA
Médium: Artigo
Jazyk:Inglês
Vydáno: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Témata:
Agrociencias
guava
quality
sanitization
Minimally processed
On-line přístup:https://www.redalyc.org/articulo.oa?id=395940099012
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