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Development of a Fresh-cut Product Based on Pears and the Subsequent Evaluation of Its Shelf Life under Commercial Conditions and after a Cold Chain Break
by P. Colás-Medà, M. Abadias, R. Altisent, I. Alegre, L. Plaza, V. Gilabert, R. Lacomba and I. Viñas
Journal of Food and Nutrition Research. 2016, 4(9), 582-591. DOI: 10.12691/jfnr-4-9-4
Pub. Date: September 01, 2016Views: 9408Downloads: 7694Citations: 1
minimally processed variety anti-browning total phenolic content ascorbic acid antioxidant activity
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