Conservation of visual and nutritional aspects of minimally processed escarole in function of the temperature storage
Escarole is one of the most consumed leafy vegetables, considering its potential as a minimally processed product, it is important to study its conservation and attactive atributes for the consumer. This research aimed to evaluate the effects of the cold storage at different temperatures on the phys...
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| Vydáno v: | Revista Iberoamericana de Tecnología Postcosecha |
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| Hlavní autoři: | , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Asociación Iberoamericana de Tecnología Postcosecha, S.C.
2019
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| Témata: | |
| On-line přístup: | https://www.redalyc.org/articulo.oa?id=81359562009 https://www.redalyc.org/journal/813/81359562009/ https://www.redalyc.org/journal/813/81359562009/html/ https://www.redalyc.org/journal/813/81359562009/81359562009.epub https://www.redalyc.org/journal/813/81359562009/movil |
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