Effect of ultrasound bath on quality of minimally processed potatoes
EFFECT OF BROWNING INHIBITORS ON QUALITY OF MINIMALLY PROCESSED POTATOES
Minimal processing of snap bean: sanitation and modified atmosphere
Efficacy of chlorine dioxide and hydrogen peroxide on decontamination and minimiza...
Use of arginine as oxidation inhibitor enzymatic in beetroot minimally processed
Evaluation of the addition of inorganic salts in the enzymatic treatment of proces...
Use of edible coating Hidroxipropil metil celulose based in association or not wit...