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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Bibliografische gegevens
Gepubliceerd in:Ciência e Tecnologia de Alimentos
Hoofdauteurs: Marilene Silva LIMA, Edleide Maria Freitas PIRES, Maria Inês Sucupira MACIEL, Vanusa Alves OLIVEIRA
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2010
Onderwerpen:
Agrociencias
guava
quality
sanitization
Minimally processed
Online toegang:https://www.redalyc.org/articulo.oa?id=395940099012
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