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Obtaining minimally processed strawberry (Fragaria x ananassa) products and their physicochemical, microbiological, and sensory characterization by using edible coatings

Fuente: Redalyc

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Detalles Bibliográficos
Autor principal:	Erica Yulieth Gil Giraldo
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad Nacional de Colombia 2018
Materias:	Ingeniería coatings strawberry shelf life Conservation techniques
Acceso en línea:	Acceder al recurso 1 Acceder al recurso 2 Acceder al recurso 3 Acceder al recurso 4 Acceder al recurso 5
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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