Effects of storage on the visual quality, ascorbic acid and total phenolic content of fresh-cut rutabaga, kohlrabi and parsnip
The market for minimally processed fruit and vegetables is growing rapidly and root vegetables may be interesting as fresh-cut products. The effect of cutting size and storage time on the quality of the fresh-cut rutabaga, kohlrabi and parsnip was studied. Two different sizes of fresh-cuts were comp...
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| Format: | Otro |
| Language: | Swedish Inglés |
| Published: |
2008
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| Online Access: | https://stud.epsilon.slu.se/12663/ |
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