Retention of Fortified Vitamin E and Sensory Quality of Fresh-Cut Pears by Vacuum Impregnation With Honey
about
Applicability of vacuum impregnation to modify physico-chemical, sensory and nutritive characteristics of plant origin products--a review.Utilization of physicochemical variables developed from changes in sensory attributes and consumer acceptability to predict the shelf life of fresh-cut mango fruitColor, flavor, texture, and nutritional quality of fresh-cut fruits and vegetables: desirable levels, instrumental and sensory measurement, and the effects of processing.Ways and Means for the Infusion of Bioactive Constituents in Solid Foods.
P2860
Retention of Fortified Vitamin E and Sensory Quality of Fresh-Cut Pears by Vacuum Impregnation With Honey
description
im September 2006 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у вересні 2006
@uk
name
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
@en
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
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type
label
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
@en
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
@nl
prefLabel
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
@en
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
@nl
P2093
P2860
P1476
Retention of Fortified Vitamin ...... Vacuum Impregnation With Honey
@en
P2093
C. Lederer
M.G. Traber
S.W. Leonard
P2860
P304
P356
10.1111/J.1750-3841.2006.00133.X
P50
P577
2006-09-01T00:00:00Z