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Control of respiration and color modification on minimally processed potatoes by means of low and high O2/CO2 atmospheres
(Elsevier, 2008)
Artículo / Artikulua,
This study has demonstrated the potential of several controlled atmospheres for reducing the respiration rate and browning in minimally processed
potatoes (cv. Monalisa) during a 14-day storage period at 4 ◦C. The gas ...