EFFECT OF BROWNING INHIBITORS ON QUALITY OF MINIMALLY PROCESSED POTATOES
Minimal processing of snap bean: sanitation and modified atmosphere
Use of arginine as oxidation inhibitor enzymatic in beetroot minimally processed
Effect of the use of methylcellulose and different types of packages on the charac...
Fresh-out of potatoes (Solanum tuberosum): levels of non-structural carbohydrates ...
Use of edible coating Hidroxipropil metil celulose based in association or not wit...
Ready to eat and irradiated potatoes, carrots, cabbage and green beans and accepta...