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  5. Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh‐cut Apple Slices

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh‐cut Apple Slices

Author(s)
Shrestha, L.
Kulig, B.
Moscetti, Roberto  
Massantini, Riccardo  
Pawelzik, E.
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Date Issued
2020
Type
article
ISSN
2304-8158
Journal
FOODS  
Handle
http://hdl.handle.net/2067/45046
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