Combined effect of mild heat treatment by warm sodium hypochlorite aqueous solution and active MAP on browning of fresh-cut celery

被引：0
|
作者：
Kobayashi, Kota [1 ]
Aibe, Mizuki [1 ]
Ogawa, Yukiharu [1 ]
机构：
[1] Graduate School of Horticulture, Chiba University, 648, Matsudo, Chiba, Matsudo,271-8510, Japan
来源：
Japan Journal of Food Engineering | 2021年 / 22卷 / 02期
关键词：
Compilation and indexing terms; Copyright 2025 Elsevier Inc;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Thermal processing (foods) - Decontamination - Food storage - Ammonia - Cold storage - Amino acids - Sodium
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收藏
页码：39 / 45
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