Almacenamiento de mango secado: análisis fisicoquímico, microbiológico, color y sensorial
Mango slices dehydrated at 60 and 70 °C were vacuum-packed in PVDC and PETmet/PE and evaluated by meansof physicochemical, colorimetric, carotenoid content, microbiological and sensorial analyses along 120 storage days atroom temperature (25 + 5 °C) and sunlight. Color was altered during storage, as...
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| Veröffentlicht in: | Ciencia y Tecnología Alimentaria |
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| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Schlagworte: | |
| Online-Zugang: | https://www.redalyc.org/articulo.oa?id=72450307 |
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