Resultados de búsqueda - "physics"

  1. Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut ‘rojo brillante’ persimmon por Sanchís, Elena

    Publicado 2020
    “…This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that significantly reduces the fruit´s shelf life. …”
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