Sensory and physico-chemical characteristics of minimally processed “early” potato tubers as affected by anti-browning treatments and cultivar
Authors:
- A. IernaAIA. Ierna
- A. PellegrinoAPA. Pellegrino
- I. Di SilvestroISI. Di Silvestro
- M. BuccheriMBM. Buccheri
- 1 October 2016
- journal article
- Published by International Society for Horticultural Science (ISHS) in Acta Horticulturae
- No. 1141,p. 229-236
Abstract
ISHS III International Conference on Fresh-Cut Produce: Maintaining Quality and Safety Sensory and physico-chemical characteristics of minimally processed early potato tubers as affected by anti-browning treatments and cultivarKeywords
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